CATALAN AMANIDA DE PEBROT ROJA AMB TOM┴QUET
(Baked Salad of Red Peppers and Tomato)
Skin 2 larger red peppers - Char on a grill or over stove burner until blistered, put in plastic bag for 10 minutes, discard stems and seeds, save juices.
Skin and quarter 2 large tomatoes - add their juice and seeds to pepper juice, slice lengthwise into strips.
Oil a baking dish and toss in the tomatoes. Slice the peppers lenghtwise, crush 3-5 garlic cloves, chop a tablespoon of both basil and flat leaf parsley - add to tomatoes. Season with kosher salt and fresh ground black pepper (tellicherry is good), add 2 tbsp olive oil and toss all ingredients together. Bake in a 450 F oven for about 20 minutes, allow to cool and refrigerate.
This recipe stores well in the fridge for 1-2 weeks and makes a very tasty pasta sauce when pureed.