Braised Red Bell Pepper and Tomato Dip

Preparation info

  • Serves


    • Difficulty


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

Serve this fresh and luscious dip with toasted slices of Italian or French bread, crackers, or toasted pita triangles for a healthful and delicious appetizer or snack.


  • 2 tablespoons extra-virgin olive oil
  • 1 medium sweet locally grown organic onion, cut into thick ribs, separated
  • 3 cloves locally grown organic garlic, cut into thin slices
  • 4 medium locally grown organic red bell peppers, seeded and cut into thick ribs
  • 2 locally grown organic plum tomatoes, cut into wedges
  • Sea salt and pepper
  • 1 tablespoon chopped fresh organic oregano
  • Sea salt and pepper


    1. Heat the olive oil in a large skillet over medium heat. Add the remaining ingredients. Stir well to mix. Cook, stirring occasionally, for about 20 minutes until the peppers are just tender. Taste for seasonings.
    2. Remove from the heat and transfer to the bowl of a food processor fitted with a metal blade. Cover and process for about 20 seconds until the mixture is blended—a little chunky, but mainly blended. Serve warm or cool to room temperature then refrigerate for up to 3 days. Serve chilled or at room temperature.