250 g skinned sliced tomato
1 kg of skinned pimentos
salt and milled pepper
2 tsp chopped marjoram
50 ml olive oil
1 kg of skinned pimentos
salt and milled pepper
2 tsp chopped marjoram
50 ml olive oil
method
Place 250 g skinned sliced tomato and 1 kg of skinned pimentos in alternate layers in a buttered and seasoned earthenware dish, season with salt and milled pepper, sprinkle with 2 tsp chopped marjoram and 50 ml olive oil and bake in the oven at 180°C for 40 minutes.
serving amount
serves 10
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