The versatility of this beautiful red pepper dish has no bounds: serve it as a side dish, with pasta or rice, on pizza, or as a garnish to almost any appetizer. The creator of this dish, Paris-based author Susan Herrmann Loomis (whose new book, Plat du Jour, will be published soon), shared the recipe with us. She notes to be sure to carefully dice the peppers quite small. You can vary the recipe by adding a fresh bay leaf, ground Espelette pepper, or fresh herbs while cooking like thyme, rosemary or oregano.
Red Pepper Confit
ingredients
1/4 cup (60 ml) extra-virgin olive oil
3 large red bell peppers, rinsed, seeds and pith removed, finely diced
2 cloves fresh, plump garlic, green germ removed if present, diced
Coarse sea salt, to taste
method
Place the oil, peppers, and garlic in a heavy-bottomed skillet over medium-high heat and stir until the peppers are coated with the oil. Season with a generous pinch of salt and cook, stirring, until the peppers begin to sizzle. Reduce the heat to low and cook, covered, stirring occasionally, until they are tender, 30 to 40 minutes. Remove from the heat and adjust the seasoning. Serve hot or cold.
This is an original recipe created by Susan Herrmann-Loomis
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