Bell Pepper and Tomato Warm Salad

El invitado de invierno
Bell Pepper and Tomato Warm Salad


This recipe for Bell Pepper and Tomato Warm Salad makes a great lunch or dinner option when served with a loaf of your favorite artisan bread for days when you want to keep your meals light. Cooked over a low heat, the flavors of the roasted bell peppers, diced tomatoes, and sauteed garlic and onion come together to create a savory vegetarian salad with a warm flavor. This Bell Pepper and Tomato Warm Salad makes a great entree during the autumn months when days are becoming shorter and cooler.


1 kilogram red bell pepper
1 kilogram green bell pepper
750 grams tomatoes
3 garlic cloves
extra-virgin olive oil


1Preheat the oven to 200 degrees Celsius.
2Roast the peppers in the oven until brown on the outside.
3Remove from the oven, cover and let them rest.
4Once cool, remove the skin and slice into thin strips. Place in a sifter and drain for 3 hours.
5Peel, seed, and chop the tomatoes. Set aside.
6Peel and thinly slice the garlic.
7Add oil to a saucepan and saute the garlic. Once golden brown, add the tomatoes and cook until they soften.
8Add the pepper strips and continue to cook over very low heat for 3 hours. Add salt as needed and serve.
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