We clean the peppers and roast them in the oven in a source, in which we also put the tomato. We water them with a drizzle of olive oil and bake them at 190ºC for 40 minutes, turning them over half the time. Remember the tips from the fantastic guide to roast peppers so that they are perfect for you.
Once roasted, we remove the peppers and tomato and reserve them in a closed container. We strain the cooking juice and save it for later, when we are going to make the dressing. After leaving the peppers for one hour in a hermetically sealed container or in a plastic bag until they cool, the skin of the peppers – and that of the tomato – separate very easily, being very easy to peel them well.
Once peeled, cut the peppers into thin strips and reserve them in a bowl. Once the tomato is peeled and ginned, we can crush it and add it to the peppers. Remove with a fork so that the tomato pulp surrounds the pepper strips. We take the opportunity to remove black pieces that always appear as remains of the roasted skin. If a black piece or a nugget escapes you, nothing happens.
To make the dressing, mix in a bowl the juice that we have obtained by roasting the peppers and tomato, add oil and vinegar to taste and beat with a fork to emulsify, mixing again with the peppers cut into strips. If you want, you can add a very minced garlic clove, although I don’t add it at home.