When we finally sat down to eat at around 9 PM that evening (3 HOURS later!), we were exhausted and famished. The complex recipe included things such as roasting and chopping your own peppers, sauteing your own piperade, and tenderly slow-baking the dish for another 2 1/2 hours.
The dish tasted fantastic but definitely took a lot of man-hours! I have modified the recipe and created a much simpler version that is still surprisingly delicious but significantly easier to make.
28-oz can of whole tomatoes (chopped)
I probably cooked the sofregit for about 1/2 hour.
Sofregit is something that can be made beforehand and kept in the refrigerator or freezer
You can add other veggies too (e.g., roasted red peppers like Thomas Keller’s version)
While the sofregit is cooking, slice the vegetables!
Fill each pan about 1/2 inch full of the sofregit.
Finally, make the glorious garlic oil topping.
3 T olive oil
1 T minced garlic (I used another frozen garlic ball – I did have to manually mash it a bit since it was a bit frozen)
1 t dried thyme
salt & pepper to taste (around 1/2 t)
Stir the above three ingredients together and drizzle over the vegetables.
Cover with foil and bake at 300 degrees for about an hour. If the dish seems a bit soggy, you can remove the foil covering for the last 15 minutes of baking (I did not do this).
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