4 to 6 sweet peppers (long skinny pale yellow hungarian variety works best)
1 tablespoon olive oil or other cooking oil
6 to 8 medium tomatoes
1 to 2 cloves garlic, minced
1 medium handful fresh parsley, finely chopped
1. Preheat grill. Place peppers in a bowl and toss with oil. Grill them on the barbecue for about 1 to 2 minutes per side. The goal is to get the skin nicely blackened on all sides, so the peppers are cooked through but not too mushy, and easy to peel.
2. After you have finished cooking them, immediately put them back in the bowl and cover with plastic wrap or a plate (to keep the steam in). When they are cool enough to handle, peel your peppers and remove the stems and seeds from inside, but try to keep the peppers intact.
3. For the sauce, grate tomatoes directly into saucepan, skins, seeds and all. Turn the heat to medium and keep and eye on it, stirring fairly often and letting the tomato liquid thicken. This needs to cook down for about 10 to 15 minutes, but do not let it get too thick.
4. Once the tomatoes have deepened in color and thickened to a nice consistency, add in the garlic and stir for about 1 minute. At the very last second add your pinch salt and the chopped parsley. Stir to combine, pour over the peppers in the bowl, and serve!
My boyfriend likes to eat this with crusty bread to soak up the sauce, and pickled Italian veggies on the side. I think they are a great light summer meal ( when peppers are in season). I hope you like them!
Source of recipe: This is a slight twist of the recipe my Bulgarian Mother-in-Law used to make for her son and I when we came over for dinner. Now that we're living on our own, I make it for him to remind him of home.