ROAST PEPPER, TOMATO, AND APPLE SALAD

Roast Pepper, Tomato, and Apple Salad image

Yield serves 6

Number Of Ingredients 8

3 fleshy red bell peppers
1 large onion, sliced
3 to 4 tablespoons extra virgin olive oil
4 garlic cloves, chopped
1 pound tomatoes, peeled and chopped
1 or 2 chili peppers, left whole
Salt and black pepper
2 sweet apples (such as Golden Delicious)

Steps:

Place the peppers on a sheet of foil on an oven tray under a preheated broiler, 2 1/2 to 3 1/2 inches from the broiler. Turn them until their skins are black and blistered all over. Alternatively-and more easily-roast them in the hottest oven for about 30 minutes, or until they are soft and their skins blistered and blackened, turning them once after 15 minutes.
To loosen the skins further, put them in a strong plastic bag, twist it shut, and leave for 10 to 15 minutes. Another old way that has the same effect is to put them in a pan with a tight-fitting lid for the same length of time. When the peppers are cool enough to handle, peel them and remove and discard the stems and seeds. Now cut the peppers lengthwise into ribbons.
In a wide pan, fry the onion in 2 tablespoons of olive oil over a medium heat, stirring often until they are lightly colored. Add the garlic and stir until it just begins to color, then add the tomatoes and chili peppers. Season with salt and pepper and cook gently for about 15 to 20 minutes.
Leaving the peel on, quarter and core the apples. Stir the red pepper ribbons into the onion mixture then put in the apple quarters, cut side down. Cook gently until the apples are tender, adding a little water if the pan becomes too dry. Turn the apples skin side down toward the end.
Serve cold, drizzled with the remaining olive oil.