Everyone says their mom is the best cook, but when your mom is Joan Nathan, cooking looks a little bit different. Join Joan Nathan and her son, David Henry Gerson, for a new weekly video series covering Joan’s favorite Shabbat dinner recipes with a seasonal twist.
Ingredients
- 4green peppers
- ¼
- cup extra virgin olive oil
- 3pounds very ripe fresh tomatoes (about 8), peeled, seeded, and diced or one 32-ounce can diced tomatoes, drained
- 6cloves garlic, minced
- 1teaspoon sugar
- 2teaspoons sweet paprika
- 2teaspoons salt, or to taste
- 1tablespoon argan or extra virgin olive oil for drizzling
- Freshly ground pepper to taste
Yield: 8 servings
Preparation
- Step 1
Put the whole peppers on a baking tray under the broiler or directly on the gas burner, turning frequently with tongs, until they are charred on all sides, about 20 minutes.
- Step 2
Place them in a tightly closed plastic bag for 10 minutes to allow the skins to loosen. You can also put them in a 450-degree oven on a baking sheet, turning every 10 or so minutes for 20 minutes until they are soft and charred.
- Step 3
Peel the charred skin from the peppers, discard the seeds, and cut into 1-inch squares.
- Step 4
Heat the oil in a heavy skillet, and add the peppers, tomatoes, garlic, sugar, paprika, salt, and pepper to taste. Simmer over a low flame, stirring occasionally and mashing the vegetables with a fork or a potato masher until the liquid begins to evaporate. Continue cooking until the salad has a thick, sauce-like consistency.
- Step 5
Adjust seasonings to taste, drizzle with argan or olive oil and serve at room temperature.