Whole Roasted Peppers with Yogurt and Fresh Tomato Sauce

Name: Whole Roasted Peppers with Yogurt and Fresh Tomato Sauce
Yield: serves 6
Ingredients: 6 fleshy bell peppers; 2 cups plain whole-milk or thick Greek-style strained yogurt; 3 cloves garlic, chopped; 1–2 tablespoons extra-virgin olive oil; 1 1/2 pounds tomatoes, peeled and chopped; 1 tablespoon sugar; Salt; A good pinch of ground chili pepper or flakes; 2 tablespoons vinegar

December 9, 2011

Bell peppers change in color as they ripen from olive, pale, and bright green to vivid yellow and red. The red ones are the ripest and sweetest. In Turkey they are roasted or deep-fried whole and served hot as a first course accompanied with yogurt or with a tomato sauce. There is no need to peel them. A long, pointed, piquant (but not hot) variety is also prepared in the same way.

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