4 ripe tomatoes
4 slices of Italian pepper
2 cloves of garlic
Olive oil
Salt
4 ripe tomatoes
4 slices of Italian pepper
2 cloves of garlic
Olive oil
Salt
The secret to this delightful combination lies in the quality of the pepper and how it's prepared
Traditionally, pepper with tomato is made by cutting the pepper into 1.5 cm thick slices
After toasting them, each slice must be buttered on both sides with a clove of garlic
Next, cut the ripe tomatoes in half and, with the pulp facing down, scrape each slice of pepper thoroughly, slowly
This ensures that the flavor and color of the tomato are infused into the pepper
Add a drizzle of olive oil and salt to taste to each slice
In Barcelona, we enjoy this dish as tapas with cured meats like jamon and chorizo
It's a delicious treat!
In Brazil, you can serve it with cheese, prosciutto or any other type of appetizer
I also recommend using Italian pepper in Brazil, as it's the closest to the flavor of the pepper made here in Catalonia.
