From “Quiches, Kugels and Couscous,” by Joan Nathan. Serves 8 as an appetizer or salad.
Ingredients
4 pounds bell peppers, red, green or yellow (about 8-10, depending on size)
1 can (about 28 ounces) whole tomatoes (the author recommends San Marzano tomatoes), drained
1/4 cup olive oil
2 tablespoons white wine
1/2 teaspoon ground coriander seeds
1/2 teaspoon ground cumin
1 teaspoon salt
1 tablespoon tomato paste
1 tablespoon chopped fresh chives
1/2 teaspoon cayenne pepper
2 tablespoons fresh lemon juice
1 cup chopped fresh cilantro
Directions
Put the peppers on a hot grill, turning them as they get charred, or put them in a 450-degree oven for about 20 minutes. Using tongs, transfer the peppers to a plastic bag and seal it. When they are cool, peel them and remove the seeds and stems.
Heat the oil in a large frying pan. Roughly chop the tomatoes and peppers, and add them with the wine, coriander seeds, cumin, salt to taste, tomato paste and chives to the pan. Cook slowly, uncovered, for about 20 minutes or until most of the liquid is absorbed. Stir in the cayenne pepper and the lemon juice, and sprinkle with fresh cilantro. Serve as a salad or an appetizer.
