I used this recipe at a farm dinner recently as a spread on flatbreads, but you could also put it on sandwiches, use it as a dip for pitas or chips, or it would even be great on scrambled eggs. It is very slightly adapted from David Tanis’ wonderful book, A Platter of Figs and Other Recipes.

2 sweet peppers

1 tomato (but if yours is giant, just use a quarter of it)

1 clove garlic, crushed

1/4 cup olive oil

1/2 teaspoon salt

freshly ground black pepper

1/4 teaspoon cayenne pepper powder (optional)

The only part of this recipe that is any work is roasting the peppers. I do it over an open flame on my stovetop. I set the peppers right on top of the flame and turn them with tongs every few minutes. They need to be blackened all over. You want the skins to slip right off. You can put them in a covered bowl and let them steam after cooking — that step can help in skin removal. Once the peppers are cool enough to handle, slide the burnt skins off the peppers. Place all the ingredients in a  food processor and blend until the chunks are very small (or until smooth, if that suits you better).