Ingredients
6 tbsp olive oil
3 large green bell peppers, halved
6 large tomatoes
1 each garlic clove, finely chopped
1/2 tsp cumin
1/8 tsp hot red pepper
1 salt & pepper
1 juice of 1/2 lemon
Directions
Heat olive oil in a large skillet. Saute the halved peppers until
soft & just beginning to change colour. Halve the tomatoes & gently
squeeze out the seeds & juices. Place cut side up in the skillet &
continue to cook, shaking the skillet from time to time. Turn the
peppers occasionally. Cook until the tomatoes are cooked through.
Transfer peppers & tomatoes to a serving dish. Pour off half the
olive oil & return skllet to the heat. Add garlic & saute at a high
heat for 1 minute. Remove from heat & season with remaining
ingredients. Spoon this sauce over the vegetables. Serve warm or
cold.
Servings: 4 servings
Cooked Tomato & Green Pepper Salad Recipe brought to you by Recipe Ideas
Categories: Salad; Tomato; Vegetable
The History of Recipes
Written cooking instructions as an idea can be tracked far back into the distant past, in truth as far as the Egyptians, and possibly even further. Having said that, sadly, these ancient cookbooks were just very basic hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the most ancient recipe found, according to food historians are some tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated. Later on, in The time of the romans 25BC a roman called Apicius created a few documents which described recipes prepared by wealthy roman citizens. In his publication, he recounts how the roman meals were divided into starters, entrees and desserts, a style of dining still practiced today. Additionally, he recounts how the cooks of Roman times used a wide range of aromatic flavors, including a few that will be familiar to modern chefs like bay, fennel and dill. Over the succeeding few centuries, the upper classes tried to lay on the best banquets, and as a result chefs and their collection of recipes could command a high salary. Even so, it was during the 1800s that cookery and recipe collections became popular. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted their lives to assembling, trying out, and publishing recipes that were common in the better off homes of the day. When we get to the 20th century, cookery books are increasing in popularity due to increased literacy, more spare time and having more money to spend. The TV revolution gave us celebrity chefs and the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, allowing everybody to access thousands of recipes just like those on sites such as this. |
We hope you enjoy this Cooked Tomato & Green Pepper Salad recipe.
