Red Peppers with Tomatoes

Poivrons a la tomate

Preparation info
  • Serves


    • Difficulty


Appears in

By Caroline Conran

Published 2012

  • About

Cooked in this way the peppers transform themselves and become mellow and sweet, losing any hint of harsh or coarse flavours. This fundamental Languedoc dish is useful in so many ways – it can be served hot to accompany roast lamb or grilled or roasted sea-bass or any other fish, or cold with cold chicken, or as a starter with slices of jambon cru. It also makes a good light lunch when served hot with fried slices of chorizo or black pudding, or with fried eggs.