1. Preheat oven to 400 degrees Fahrenheit. 2. Brush bell peppers with 2 Tablespoons oil; arrange on a baking sheet in single layer. 3. Roast until peppers are tender and begin to brown, turning occasionally, about 35 minutes. 4. Cool peppers for 10 minutes. 5. Peel, seed and slice peppers. 6. Heat 4 Tablespoons olive oil in large skillet over medium-high heat. 7. Add plum tomatoes and garlic. 8. Sauté until tomatoes soften, about 5 minutes. 9. Add sliced peppers to skillet; sauté about 3 minutes. 10. Add cilantro and vinegar. 11. Season with salt and pepper. 12. Serve at room temperature. ---------------------------------------------------------------------------
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Ingredients
