peppers, hot and sweet
*sea salt and pepper
fresh herbs, such as basil
Use any amount of any summer produce in any combination. Toss lightly with olive oil and roast in a 400+F oven, stirring every 20 minutes until the juices are pretty well burned onto the sides (if you like it like I do), a couple of hours or longer. Remove from oven and *sprinkle with salt and pepper, and add a generous handful of chopped herbs. Toss and serve hot, allow to cool to room temperature or chill and serve as is or mixed with yogurt as a tapenade on crackers or cucumber slices. So versatile and so delicious.
This is a great way to use tomato seconds. I like to go longer on the tomatoes than the other veggies, and just add a peach or two for a little surprise sweetness, so if you don’t have enough fresh tomatoes, you can throw in a jar of Hilty tomatoes and cook them down.
* Notice I didn’t say to add salt and pepper until after you’ve cooked them down. I’ve made the mistake of salting before roasting, when I started with two pans and cooked them down and down to one half of pan, and I found that the concentrated finished dish was way too salty. (I threw it in the freezer and then added it to a large amount of some other recipe and it made it fantastic, but it was inedible on its own).
Ta daa, you have a new secret weapon and will never be afraid to serve a chef a meal. You’re welcome.