Recipe - Basque Baguette

3 Red bell peppers, large
One half pound Ripe tomatoes; cut or sliced up
1 teaspoon Superfine sugar
1 Baguette; cut into 1/2"
; thick slices
2 teaspoon Tomato puree
1 teaspoon Sweet paprika
2 tablespoon Red wine vinegar
Salt
Freshly ground pepper
6 tablespoon Sundried tomato oil

To roast the peppers, preheat an oven to 400 F. Cut peppers in half
lenthwise. Remove ribs and seeds. Place cutside down onto an ungreased
baking sheet, flattening with hand. Roast until blistered and blackened,
about 40 minutes, turning peppers several times during cooking. Remove the
peppers from the oven, place into a paper bag, seal and let stand 20
minutes. Peel and cut peppers into strips. Dust the tomato slices lightly
with the sugar. Toast the bread slices. In a bowl mix together the tomato
puree, paprika, garlic and vinegar. Salt and pepper to taste. Whisk in the
SunDried Tomato Oil, pouring in a thin drizzle. To serve, place the pepper
strips and a tomato slice on each bread slice. Top each with a tablespoon
of the puree mixture.
Posted to MMRecipes Digest by BobbieB1 BobbieB1@aol.com on Apr 27, 1998