Recipe by Mirj
This appetizer is very trendy right now in Tel Aviv. It's a modern Mediterranean-style dish that bridges the gap between traditional Middle-Eastern and contemporary European food. Serve with hunks of country-style bread.
- 10 -15 sun-dried tomatoes
- 4 -5 tablespoons extra virgin olive oil
- 3 yellow bell peppers, stemmed,deribbed and cut into bite-size pieces
- 6 cloves garlic, chopped
- 1 1⁄2 cups diced tomatoes (canned OK)
- 1 teaspoon fresh thyme leave
- 1 pinch sugar
- salt and pepper, to taste
- 1 tablespoon balsamic vinegar
- 2 -3 tablespoons capers, rinsed and drained
- 1 tablespoon chopped Italian parsley
Directions See How It's Made
- Put the sun-dried tomatoes in a bowl and add hot water to cover.
- Let soak for at least 30 minutes, then drain and cut into halves or quarters.
- Heat the olive oil in a skillet over medium to medium-high heat.
- Add the peppers and saute for 5 to 7 minutes, or until lightly browned.
- Don't let them get too soft.
- Add half of the garlic, the diced tomatoes, thyme and sugar.
- Season with salt and pepper.
- Increase the heat to high and cook until the mixture is reduced to a thick paste.
- Stir in the sun-dried tomatoes, vinegar, capers and the remaining garlic.
- Let cool to room temperature.
- May be stored in a covered container in the refrigerator for up to 1 week.
- Serve at warm-room temperature, heaped in a bowl and sprinkled with parsley.