RCI-VG.004.1447.001
TOMATOES SPANISH STYLE
.
Prep15 min
Cook55 min
Total70 min
Servings4
Difficultyintermediate
Ingredients
- Peel and slice 1 quart of tomatoes (or use one 3-lb. can). Remove1 unit
- seeds1 unitand cut in small pieces 3 bell peppers; boil till tender 4
- onions; add tomatoes and peppers to onions1 unitand simmer 1 hour; season
- with 2 level teaspoons salt and 1/2 teaspoon black pepper; cool1 unitand
- keep on ice for several hours. Prepare two cups of stale bread1 unit
- crumbs; take 6 tablespoons of butter1 unitlard or Wesson Snowdrift oil.
- Fill a baking dish with alternate layers of tomatoes and bread1 unit
- crumbs; moisten each layer with oil; cover top with bread crumbs1 unitand
- bake in a slow oven for 1 hour. If desired1 unitthree tablespoons of
- Sugar may be added to the mixture while it is cooking the first time.1 unit
Method
1
In a large mixing bowl, dissolve 2 teaspoons of active dry yeast in 1 cup of warm water (110°F) and let it sit for 5–10 minutes until foamy. Stir in 1 teaspoon of sugar to help activate the yeast.
10 minutes
2
Add 3 cups of all-purpose flour, 1 teaspoon of salt, and 2 tablespoons of olive oil to the yeast mixture, then mix until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
15 minutes
3
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place until doubled in size. This first rise typically takes about 1 hour.
60 minutes
4
While the dough rises, prepare the tomatoes by slicing 4 ripe tomatoes into thick rounds and tossing them with salt, black pepper, 1 teaspoon of smoked paprika, and a drizzle of olive oil. Allow them to marinate briefly so their flavors meld.
15 minutes
5
Punch down the risen dough and press it evenly into a well-oiled baking pan or cast-iron skillet. Arrange the marinated tomato slices on top, pressing them gently into the surface of the dough.
10 minutes
6
Scatter minced garlic, fresh or dried oregano, and a pinch of coarse sea salt over the tomatoes, then drizzle generously with olive oil. Cover loosely and allow the assembled bread to rest and puff for a second rise.
30 minutes
7
Preheat your oven to 400°F (200°C) and bake the bread for 25–30 minutes, or until the edges are golden and the tomatoes are bubbling and slightly caramelized. Rotate the pan halfway through baking for even browning.
30 minutes
8
Remove the bread from the oven and let it cool in the pan for at least 10 minutes before slicing. Serve warm, optionally garnished with fresh basil leaves and an extra drizzle of extra-virgin olive oil.
10 minutes