Red pepper and ripe tomatoes cook low and slow in olive oil with smoked paprika for twenty minutes, stirred often until they soften into a sweet, smoky topping meant to be served hot.
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In 10-inch sauté pan, heat oil. Add red pepper, tomatoes, salt, and paprika. Stir well and cook, uncovered, over low heat for 20 minutes , stirring often. Serve hot.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
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1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
