Rich Flavor with Just a Few Ingredients This roasted vegetable soup proves that simplicity and flavor go hand in hand. Made with oven-roasted tomatoes, carrots, bell peppers, onions, and garlic, this ...

2small red or yellow bell peppers, stemmed, seeded and into 1-inch pieces (about 11/2 cups; 4 to 6 ounces total) 8ounces onions, cut into 1-inch chunks (about 3 small onions; 2 cups) ...

This roasted red pepper spread is a family favorite, so I preserve a big batch each year. The whole house feels cozy and ...

Add the onions and sauté until soft and translucent, stirring frequently, about 5 minutes. Add the garlic and red pepper flakes and continue to cook over medium heat for 1 minute, stirring often.

Combine the oil and tomatoes in a large (12-inch) ovenproof skillet. Cook over medium heat until the tomatoes soften and begin to release their juices, 6 to 8 minutes, stirring occasionally.

THE CONFIDENT COOK Recipe: A Spanish chef’s zorongollo, roasted peppers and tomatoes, is divine with anchovies on toast By Sheryl Julian Globe Correspondent,Updated August 30, 2022, 12:32 p.m.

Roast, rotating the pan once halfway through baking, for 25 to 30 minutes, or until the peppers and onions are soft, the tomatoes have just burst and the feta looks slightly melty.

Hard green tomatoes are ideal for pickling. • 2-3 pounds firm green tomatoes, large or small • 1 large or 2 medium onions, quartered or cut into 8 pieces • 4 cloves garlic, halved lengthwise ...

Compared with tomatoes, red peppers are about 5.2 to 5.9 on the pH scale. Still acidic, but less likely to send you reaching for the antacids.

Add peppers, red pepper flakes, and 4-5 basil leaves. Sauté until peppers have begun to soften and mixture is fragrant and wilting, 4 minutes more. Spoon mixture into a bowl and set aside.

3 tablespoons white balsamic vinegar 1 cup roasted peppers, chopped (see note) 1 1/2 cups chickpeas (see note) 1 fennel bulb, halved lengthwise, and slivered crosswise 6 ounces feta, crumbled ...