Description
We tried this recipe with both a French Bread and a Country Loaf. Both breads are delicious, but we preferred the lighter texture and flavor of the French with this delicate spread.
Ingredients
At a glance
Region
Main Ingredient
Cuisine
Cooking Method
Difficulty
1 medium onion, diced
6 Tbsp extra virgin olive oil
2 bell peppers, preferably yellow, seeded, and chopped into small dice
2 canned Italian tomatoes, squashed by hand into a bowl
1/4 cup water
2 tsp chopped parsley
Salt & pepper to taste
6 slices of French bread, toasted (ideally over charcoal, but oven works fine)
Methods/steps
1. Heat 3 Tbsp olive oil in sauté pan over medium heat for a minute or two.
2. Add onions and cook, stirring, about 5 minutes until transparent.
3. Add the peppers, stir and heat 5-10 more minutes until the peppers soften.
4. Add the tomatoes and water and cook slowly for 15 minutes.
5. Scoop into a blender and puree.
6. Return puree to the pan. Add the parsley and the remaining 3 Tbsp oil and cook until mixture reduces and is dense enough to use as a spread.
7. Adjust salt and pepper to taste.
8. Put a small amount on each toast and serve.
Serves 6
© 
Additional Tips
We loved this simple and tasty appetizer with an easy-drinking Italian red. Italian wines tend to have more acidity, and as a rule are a perfect match with tomato-based dishes. Example: Coltibuono Cancelli Rosso, $10.99.