Yellow Pepper Sun Dried Tomato Appetizer A La Tel Aviv Recipes

YELLOW PEPPER & SUN-DRIED TOMATO APPETIZER

Steps:

• Put the sun-dried tomatoes in a bowl and add hot water to cover. Let soak for at least 30 minutes, then drain and cut into halves or quarters.
• Cut yellow bell peppers into bite size pieces; set aside.
• Heat the olive oil in a skillet over medium to medium-high heat. Add the peppers and sauté for 5 to 7 minutes, or until lightly browned. Don't let them get too soft. Add half of the garlic, the draind tomatoes, thyme and sugar. Season with salt and pepper. Increase the heat to high and cook until the mixture is reduced to a thick paste.
• Stir in the sun-dried tomatoes, vinegar, capers and the remaining garlic. Let cool to room temperature.
• May be stored in a covered container in the refrigerator for up to 1 week.
• Serve at warm-room temperature, heaped in a bowl and sprinkled with parsley.

SUPER SIMPLE SUN-DRIED TOMATO APPETIZERS

Steps:

• NOTE: If your sundried tomatoes do not already have Italian seasoned herbs in their oil, you will need to first stir in 1 Tbsp of Italian seasoning blend to your tomatoes, then cover and chill overnight.
• Drain off the oil from your tomatoes.
• Spread a generous spoonful of cream cheese onto each cracker and top with a strip of marinated sundried tomato.
• Place onto a platter and garnish with strips of fresh basil leaves, if desired.
• Serve immediately.
• (You may need more or less or any of the ingredients- the Zaar computer only accepts specific amounts, so I have tried to give you a rough guess).

YELLOW PEPPER & SUN-DRIED TOMATO APPETIZER A LA TEL AVIV

Steps:

• Put the sun-dried tomatoes in a bowl and add hot water to cover.
• Let soak for at least 30 minutes, then drain and cut into halves or quarters.
• Heat the olive oil in a skillet over medium to medium-high heat.
• Add the peppers and saute for 5 to 7 minutes, or until lightly browned.
• Don't let them get too soft.
• Add half of the garlic, the diced tomatoes, thyme and sugar.
• Season with salt and pepper.
• Increase the heat to high and cook until the mixture is reduced to a thick paste.
• Stir in the sun-dried tomatoes, vinegar, capers and the remaining garlic.
• Let cool to room temperature.
• May be stored in a covered container in the refrigerator for up to 1 week.
• Serve at warm-room temperature, heaped in a bowl and sprinkled with parsley.