Roast Peppers with Tomatoes

Ingredients for Roast Peppers with Tomatoes Recipe

• 5 very hot peppers
• 1 tomato
• 5 garlic cloves
• 5 olives
• 5 green olives
• 1 teaspoon tomato paste
• 1 teaspoon of sugar
• Salt
• Other seasonings of your choice
• Olive oil

Fried Peppers with Tomatoes Recipe

I often cook this dish for all types of pepper, especially the very hot Samandağ pepper. You can serve it as a sauce with your preferred type of carbohydrate or protein (rice, pasta, bread, pizza, french fries, tenderloin, meatballs, etc.). I used Samandag pepper in the recipe and I said 5 pieces. Your peppers may be of different sizes, you should use enough peppers to fill the small salad bowl when you chop them. If you want to liquefy the consistency of this recipe, definitely do not add water. Instead of water, you can change and adjust the consistency with olive oil or extra tomatoes. While mixing, preferably use a silicone spatula, not a spoon. The spoon can distort the form of the peppers.

1. Start heating the pan. Chop the peppers coarsely. Add 3 tablespoons of oil to the pan.
2. Immediately add the peppers and fry in hot oil, stirring occasionally, until the edges turn light brown.
3. Chop the garlic and add it to the pan. Add the olives.
4. Add the garlic, mix. Peel and slice the tomato. Add tomatoes, sugar, spices, salt.
5. Mix and add plenty of olive oil on top and cook for 5 more minutes with the top open, then another 5 minutes with the lid closed. You can serve it hot, warm or cold.