Caramelised tomato, pepper and onion
Source: by Aglaia Kremezi

3 red peppers, medium in size
1 yellow or green pepper, medium size
2 kg of ripe red tomatoes
coarse salt
1/3 cup of extra virgin olive oil
2 large onions, roughly chopped
2-3 fresh red chilli peppers, finely chopped
3 cloves of garlic, finely chopped
4 tablespoons of capers in brine, well rinsed and finely chopped
1 large bunch of fresh coriander or parsley, finely chopped
black pepper

Grill the peppers or heat directly over a gas flame until they are blackened and the skin has blistered. Place in a strainer, cover with aluminium foil and allow to strain for 2 minutes.

Slice the tomatoes in half and grate them on a grater. In a frying pan, heat half the quantity of olive oil and sauté the onions until they start to become golden brown, about 15 minutes. Add the chilli peppers and mix for about 1 minute. Add the garlic, combine well and remove the pan from the heat.

Strain the contents of the pan through a fine sieve and collect the oil in a bowl. Wipe the pan clean with kitchen paper and pour in the strained olive oil. Add the tomatoes and allow them to cook over high heat, stirring regularly, for about 8-10 minutes or until all their liquid has been cooked off. Set aside and allow to cool.

Peel the roasted peppers, remove seeds and finely chop. Place the onion-pepper mixture in a ceramic or stainless steel bowl and add the tomatoes, peppers, capers, the remaining oil and most of the finely chopped coriander (or parsley), leaving 1-2 tablespoons to use as garnish. Taste and add salt and pepper if required.

Place the bowl in the fridge for at least 3 hours or overnight; before serving, sprinkle with the remaining coriander (or parsley).

To serve the sauce as an appetizer, spread it on toasted bread or rusks. If desired, serve with baked potatoes or grilled chicken or fish.