Joan Nathan's Cooked Tomato and Pepper Salad

• 2 red bell peppers
• 2 yellow bell peppers
• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• 3 pounds ripe tomatoes (about 6), peeled, seeded and dicedv
• 4 large cloves of garlic, finely minced
• 1 teaspoon sugar
• 2 teaspoons sweet paprika
• 2 teaspoons salt, or to taste
• Freshly ground black pepper, to taste

1. 1.
2. Halve the peppers lengthwise.
3. Remove the seeds and ribs and place flat on a baking sheet, skin-side up.
4. Place under the broiler and char the skins.
5. Seal tightly in a plastic bag to steam for about 15 to 20 minutes.
6. Slip off and discard the skins.
7. Cut the peppers into 1-inch squares.
8. 2.
9. Heat 1/4 cup of the oil in a heavy skillet; add the peppers, tomatoes, garlic, sugar, paprika, salt and pepper.
10. Simmer over a low flame, stirring occasionally, and mash the vegetables with a fork until the liquid begins to evaporate.
11. Continue to cook until the salad thickens and has a saucelike consistency.
12. 3.
13. Serve at room temperature, drizzled with the remaining tablespoon of oil.

red bell peppers, yellow bell peppers, extravirgin olive oil, tomatoes, garlic, sugar, sweet paprika, salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/joan-nathans-cooked-tomato-and-pepper-salad-106724 (may not work)