Name: Tian Rouge (Cold Red Pepper and Tomato Gratin)
Yield: For 6 people
Cuisine: France
Ingredients: 2 tablespoons olive oil; 2 to 3 red bell peppers; freshly ground black pepper; salt; 6 large, firm tomatoes; 1 tablespoon capers; 1 tablespoon dried thyme; 2 tablespoons bread crumbs (preferably homemade); ⅓ cup fresh basil, chopped; ½ cup Italian parsley, chopped

Preparation info

For
6
people

Difficulty
Easy

Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

About

This brilliant, layered gratin must be prepared at least 2 hours ahead of time so it can be served cold. It is most inviting on a hot day.

Ingredients

½ cup Italian parsley, chopped
⅓ cup fresh basil, chopped
1 tabl

Method

Preheat the broiler to 400°. Mix together the parsley, basil, and thyme. Wash the red peppers, leaving the stems on. Brush them with oil and put under the broiler close to the flame. Turn frequently with tongs until they are evenly blistered all over. Remove and wrap in a wet towel for 15 minutes. Peel off the skin under cold running water with a small sharp knife and discard stems and seeds. D