Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
1 clove garlic, minced
8 cherry tomatoes, cut into quarters
1 teaspoon sugar
1/8 teaspoon salt
1/4 teaspoon dried oregano
3 tablespoons plus 1 teaspoon Filippo Berio extra-virgin olive oil
4 thick slices whole wheat bread
2 large red or yellow peppers, seeded and cut into thin strips
Combine the garlic, tomatoes, sugar, salt, oregano and 1 tablespoon of the olive oil in a small bowl. Mix. Cover and set aside.
Warm 2 tablespoons of the olive oil in a sauté pan and brown the bread slices on both sides. Transfer the slices of paper to drain.
Add the remaining oil to the pan and cook the peppers over medium heat until they soften and begin to brown. Transfer the peppers to the bowl with the tomatoes and mix well.