Roasted vegetables are really delicious and they add a very good flavor to dishes, very different from when we consume them raw or cooked. That is why I bring you, together, a very special salad of roasted peppers in the oven, because we can consume it both alone and as a garnish for dishes or on toast, since they are very healthy appetizers.
This tomato and roasted pepper salad does not have any difficulty, it can even be made by people who are just starting out in the kitchen. Whether you are a beginner or a great chef, go ahead and try it! If you don’t know how roasted peppers are seasoned, here’s the answer.
Ingredients to make Tomato and Roasted Pepper Salad:
- 8 Tomatoes (depending on their size)
- 2 large red bell peppers
- 3 cloves of garlic
- 1 tablespoon ground Cumin
- 1 piece of salt
- 1 splash of virgin olive oil
How to make Tomato and Roasted Pepper Salad:
To start making our tomato and roasted pepper salad, the first thing we will do is bake both the peppers and the tomatoes. We wash both the peppers and the tomatoes and put them in the oven tray, or in two, as I have done, in one I have put the tomatoes and in another the peppers, but I have put them in the oven at the same time to take advantage of and be done at the same time.
Bake until the skin comes off easily from the vegetables. Depending on the size, they can be ready in 40-45 minutes. Let the vegetables cool and peel. Also remove the seeds. Chop both the oven-roasted peppers and the tomatoes into strips. Next, peel the garlic cloves and crush them in a mortar.
Put the chopped tomatoes and peppers, the crushed garlic cloves, the tablespoon of food and salt to taste in a large bowl.
And finally add a good splash of virgin olive oil. Mix everything well and let the roasted red pepper and tomato salad rest for at least 30 minutes and if it can be overnight, even better. This tomato and roasted pepper salad will last up to a week in the fridge. It also supports freezing.
