16 February 2011
Pepper and Tomato Bruschetta
This is nicer if you peel the tomatoes - but you don't have to. Pour boiling water over them to the count of 12 and whip off the skins (it is easy, but a bit hot). Cut them up, removing the little green bit. De seed peppers and cut up, and chop an onion finely. Heat a little olive oil in a non-stick frying pan. Fry the onion until golden with chopped garlic if you like. Add peppers and cook to soften. Then add chopped tomatoes and cook slowly until soft and luscious - season with salt and pepper, and a few torn basil leaves if you have them. Very good on sourdough toast. You can stir in a couple of beaten eggs per person towards the end, and cook until thickened, if you like - eggs have a curious affinity with both tomatoes and peppers.