Whole Roasted Peppers with Yogurt and Fresh Tomato Sauce

• 6 fleshy bell peppers
• 2 cups plain whole-milk or thick Greek-style strained yogurt
• 3 cloves garlic, chopped
• 12 tablespoons extra-virgin olive oil
• 1 1/2 pounds tomatoes, peeled and chopped
• 1 tablespoon sugar
• Salt
• A good pinch of ground chili pepper or flakes
• 2 tablespoons vinegar

1. Put the bell peppers on a piece of foil on a baking sheet and roast in a preheated 350F oven for 3/41 hour, until soft and browned in parts, turning them over once.
2. For the tomato sauce, heat the garlic in the oil, stirring for a few seconds only, until the aroma rises.
3. Add the tomatoes, sugar, salt, and chili pepper, and cook, stirring occasionally, for about 20 minutes, until reduced and thick.
4. Add the vinegar towards the end.
5. Serve the peppers whole.
6. Do not peel them.
7. Pass around the yogurt and the tomato sauce for people to help themselves.
8. Mix 12 crushed garlic cloves with the yogurt and add a little salt.
9. Small eggplants, one for each person, can be roasted whole at the same time and served with the peppers.

bell peppers, milk, garlic, extravirgin olive oil, tomatoes, sugar, salt, ground chili pepper, vinegar

Taken from www.epicurious.com/recipes/food/views/whole-roasted-peppers-with-yogurt-and-fresh-tomato-sauce-373456 (may not work)