Joan Nathan's The Foods of Israel Today is full of intensely flavored recipes, such as this salad. Grab a copy now, while so many fresh vegetables are available.

　　

Ingredients

Makes 3 cups (serves 6 as a side dish)

　　2 red bell peppers

　　2 yellow bell peppers

　　1/4 cup plus 1 tablespoon extra-virgin olive oil

　　3 pounds ripe tomatoes (about 6), peeled, seeded and dicedv

　　4 large cloves of garlic, finely minced

　　1 teaspoon sugar

　　2 teaspoons sweet paprika

　　2 teaspoons salt, or to taste

　　Freshly ground black pepper, to taste

　　

Step 1

1. Halve the peppers lengthwise. Remove the seeds and ribs and place flat on a baking sheet, skin-side up. Place under the broiler and char the skins. Seal tightly in a plastic bag to steam for about 15 to 20 minutes. Slip off and discard the skins. Cut the peppers into 1-inch squares.

　　

Step 2

2. Heat 1/4 cup of the oil in a heavy skillet; add the peppers, tomatoes, garlic, sugar, paprika, salt and pepper. Simmer over a low flame, stirring occasionally, and mash the vegetables with a fork until the liquid begins to evaporate. Continue to cook until the salad thickens and has a saucelike consistency.

　　

Step 3

3. Serve at room temperature, drizzled with the remaining tablespoon of oil.

　　

Nutrition Per Serving

Per serving: 217 calories

　　24g carbohydrates

　　4g protein

　　13g fat

　　no cholesterol.

　　Nutritional Breakdown: New Wellness

　　Richmond

　　Va.

　　#### Nutritional analysis provided by New Wellness

　　Richmond

　　Va.