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March 07, 2009

Another Spanish dish that is ideal to scoop up with bread.


  • 2 red bell peppers
  • 2 yellow bell peppers
  • 1 red onion, sliced
  • 2 garlic cloves, halved
  • 1/4 cup black olives
  • 6 large ripe tomatoes, quartered
  • 1 tsp brown sugar
  • 3 tbsp amontillado sherry
  • 3 sprigs rosemary
  • 2 tbsp olive oil
  • salt and pepper to taste


  1. Preheat the oven to 400F. Halve and de-seed the peppers. Cut into long strips.
  2. Place the onions, peppers, olives, garlic, and tomatoes in a large roasting pan. Sprinkle the vegetables with sugar, and pour in the sherry. Season with salt and pepper, cover with foil, and bake for 45 minutes.
  3. Remove the foil from the pan and stir the mixture well. Add the rosemary and drizzle with the olive oil. Return to the oven and cook for 30 more minutes, uncovered.
  4. Serve hot or cold, with crusty bread


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