Roasted Pepper and Tomato Salad

👨‍🍳 Method

For the Roasted Vegetables

1. 1
   Char the peppers whole directly over the gas flame, turning, until the skin is black and blistered on all sides and the flesh is completely soft.

   Stove

   💡Charring directly over the flame gives the vegetables their smoky flavor; in the oven they soften, but the flavor is milder.
2. 2
   Transfer to a bowl, cover tightly and leave 15 minutes.

   Bowl

   💡The steam in the covered container separates the skin from the flesh, so it comes off easily. Don't rinse under water: the smoky flavor washes away with it.
3. 3
   Peel off the charred skin, remove the stem and seeds from the peppers and drain off the liquid.

   Colander

For the Fried onion

1. 4
   Cut the peeled peppers into strips.

   KnifeCutting board
2. 5
   Chop the tomatoes.

   KnifeCutting board
3. 6
   Heat the olive oil in a pot over medium heat.

   ⚙ Pan-fryingStovePot
4. 7
   Add and fry 5–8 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
5. 8
   Add the garlic and fry 1 minute, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

To assemble

1. 9
   Add the tomatoes, paprika, cumin, salt and black pepper and cook 15 minutes, until the sauce thickens.

   Stove
2. 10
   Add the roasted pepper strips and cook another 10 minutes.

   Stove