2 lg. red bell peppers
2 teas. tomato paste
2 teas. balsamic vinegar
1 clove garlic
1/8 to 1/4 teas. ground red pepper
Preheat broiler. Core and remove seeds from each red pepper and cut, vertically, into 6-8 pieces. Arrange peppers, skin up, on foil-lined baking sheet. Using your palm, press down on peppers to flatten them out. Broil the peppers about 3” from source of heat until skin chars and turns black. Remove peppers ...