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 Eateries Pepper the Tomatoes a Quick Recipe
Tomatoes marinated in pepper juice with olive oil, balsamic vinegar and dill with garlic. An excellent snack that you can eat every day, especially during the tomato season.
Course Snacks Ideas, Special Food Dishes
Cuisine Spanish Cuisine
Keyword Easy, For Beginners
Cook Time 135 minutes
Servings
Ingredients
Course Snacks Ideas, Special Food Dishes
Cuisine Spanish Cuisine
Keyword Easy, For Beginners
Cook Time 135 minutes
Servings
Ingredients
Instructions
  1. Best of all for this snack, I like to take a variety of plum tomatoes. They are compact and small in size. Of course, you can make any tomatoes, but not large ones to cut them in half. Dishes need to take the size to put the tomatoes in a row, and with a lid. This way the tomatoes will not crumple and will absorb all the juices from the filling.
    Best of all for this snack, I like to take a variety of plum tomatoes. They are compact and small in size. Of course, you can make any tomatoes, but not large ones to cut them in half. Dishes need to take the size to put the tomatoes in a row, and with a lid. This way the tomatoes will not crumple and will absorb all the juices from the filling.
  2. Bulgarian red pepper should be cut and put in a blender, pouring 1 tablespoon of water. Break up the juice with the pulp. Put in a bowl, add sugar, salt and pepper (I use Cayenne), combine with a spatula.
    Bulgarian red pepper should be cut and put in a blender, pouring 1 tablespoon of water. Break up the juice with the pulp. Put in a bowl, add sugar, salt and pepper (I use Cayenne), combine with a spatula.
  3. Squeeze out the garlic, add chopped dill, and mix. Pour olive oil (sunflower), balsamic (vinegar or lemon juice). Connect again. Pour in the tomatoes, mix them carefully so that they do not choke, cover with a lid and put them in the refrigerator for 2 hours.
    Squeeze out the garlic, add chopped dill, and mix. Pour olive oil (sunflower), balsamic (vinegar or lemon juice). Connect again. Pour in the tomatoes, mix them carefully so that they do not choke, cover with a lid and put them in the refrigerator for 2 hours.
  4. Ready!
    Ready!
  5. Eat! We spread the dressing on toast!
    Eat! We spread the dressing on toast!
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