Yield: 4 Servings
|3 \N||Red bell peppers, large|
|½ pounds||Ripe tomatoes; sliced|
|1 teaspoon||Superfine sugar|
|1 \N||Baguette; cut into 1/2\"|
|\N \N||; thick slices|
|2 teaspoons||Tomato puree|
|1 teaspoon||Sweet paprika|
|2 tablespoons||Red wine vinegar|
|\N \N||Freshly ground pepper|
|6 tablespoons||Sun-dried tomato oil|
To roast the peppers, preheat an oven to 400 F. Cut peppers in half lenthwise. Remove ribs and seeds. Place cut-side down onto an ungreased baking sheet, flattening with hand. Roast until blistered and blackened, about 40 minutes, turning peppers several times during cooking. Remove the peppers from the oven, place into a paper bag, seal and let stand 20 minutes. Peel and cut peppers into strips.
Dust the tomato slices lightly with the sugar. Toast the bread slices. In a bowl mix together the tomato puree, paprika, garlic and vinegar. Salt and pepper to taste. Whisk in the Sun-Dried Tomato Oil, pouring in a thin drizzle. To serve, place the pepper strips and a tomato slice on each bread slice. Top each with a tablespoon of the puree mixture.
From: _Oils_, Chuck Williams, Ed. MM by Linda Shogren