Best Bell Pepper And Tomato Relish Recipes

BELL PEPPER AND TOMATO RELISH

Bell Pepper and Tomato Relish image

Provided by Marisol Benadayan-Bennaroch

Categories Condiment/Spread Sauce Pepper Tomato Roast Sauté Bell Pepper Fall Bon Appétit

Yield Makes about 3 cups

Number Of Ingredients 7

Ingredients

3 large red bell peppers
3 large green bell peppers
6 tablespoons olive oil
3/4 pound plum tomatoes, seeded, chopped
6 large garlic cloves, finely chopped
1/4 cup chopped fresh cilantro
1 tablespoon red wine vinegar

Steps:

Bell Pepper and Tomato Relish Use this versatile relish alongside roast chicken or pork, or as a pizza topping. Preheat oven to 400°F. Brush bell peppers with 2 tablespoons oil; arrange on baking sheet. Roast until peppers are tender and begin to brown, turning occasionally, about 35 minutes. Cool peppers 10 minutes. Peel, seed and slice peppers.
Heat remaining 4 tablespoons oil in large skillet over medium-high heat. Add tomatoes and garlic. Sauté until tomatoes soften, about 5 minutes. Add peppers to skillet; sauté about 3 minutes. Add cilantro and vinegar. Season with salt and pepper. Serve at room temperature.

BELL PEPPER AND TOMATO RELISH

Bell Pepper and Tomato Relish image

A roasted red pepper, green pepper and tomato relish found in Taste of Home magazine. Serve relish with roast chicken or pork dishes, or use it as a pizza or bruschetta topping.

Provided by foodtvfan

Categories Peppers

Time 1h10m

Yield 2-4 cups

Number Of Ingredients 8

Ingredients

3 large red bell peppers
3 large green bell peppers
2 tablespoons olive oil
4 tablespoons olive oil
3/4 lb plum tomato, seeded, chopped
6 large garlic cloves, finely chopped
1/4 cup fresh cilantro, chopped
1 tablespoon red wine vinegar

Steps:

Preheat oven to 400 degrees Fahrenheit.
Brush bell peppers with 2 Tablespoons oil; arrange on a baking sheet in single layer.
Roast until peppers are tender and begin to brown, turning occasionally, about 35 minutes.
Cool peppers for 10 minutes.
Peel, seed and slice peppers.
Heat 4 Tablespoons olive oil in large skillet over medium-high heat.
Add plum tomatoes and garlic.
Sauté until tomatoes soften, about 5 minutes.
Add sliced peppers to skillet; sauté about 3 minutes.
Add cilantro and vinegar.
Season with salt and pepper.
Serve at room temperature.

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