Yellow Pepper Sun Dried Tomato Appetizer A La Tel Aviv Recipes

Steps:

• Put the sun-dried tomatoes in a bowl and add hot water to cover. Let soak for at least 30 minutes, then drain and cut into halves or quarters.
• Cut yellow bell peppers into bite size pieces; set aside.
• Heat the olive oil in a skillet over medium to medium-high heat. Add the peppers and sauté for 5 to 7 minutes, or until lightly browned. Don't let them get too soft. Add half of the garlic, the draind tomatoes, thyme and sugar. Season with salt and pepper. Increase the heat to high and cook until the mixture is reduced to a thick paste.
• Stir in the sun-dried tomatoes, vinegar, capers and the remaining garlic. Let cool to room temperature.
• May be stored in a covered container in the refrigerator for up to 1 week.
• Serve at warm-room temperature, heaped in a bowl and sprinkled with parsley.