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Salads
Roasted Pepper and Tomato Salad in Honey Vinaigrette
A fragrant and tangy preserved condiment perfect for winter storage, featuring juicy tomatoes and sweet bell peppers in an aromatic honey-vinegar glaze.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Seed the peppers and cut them into bite-sized pieces.
2
Slice the tomatoes into wedges.
3
Toss the vegetables together with salt, honey, and vinegar, then let them sit until the juices release.
4
Pour everything into a pot, bring it to a boil, and let it bubble away for 10 minutes.
5
Pour the hot salad into sterilized jars, seal them tight, flip them upside down, and wrap them up to cool.
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