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Under 30 Minutes

Charred Peppers with Sliced Tomatoes

Use a variety of heirloom tomatoes to create a visual--and delicious--treat!

  • Prep:
  • Total Time:
  • Servings: 12

Photography: Frederic Lagrange

Source: Martha Stewart Living, August 2012


  • 9 Hungarian wax peppers, halved, cored, seeded, and cut into 2-inch strips (3 cups)
  • Extra-virgin olive oil, for drizzling
  • Coarse salt
  • 3 1/2 tablespoons white vinegar
  • 1/2 cup small fresh basil leaves or torn large basil leaves, divided
  • 6 tomatoes (3 pounds), sliced 1/2 inch thick
  • Fleur de sel, for serving


  1. Preheat broiler. Heat a large skillet (preferably cast iron) over high heat until smoking. Drizzle peppers with oil; season with coarse salt. In batches, add peppers to pan and sear 3 minutes (do not stir). Stir, sear 3 minutes more, then transfer to a rimmed baking sheet.

  2. Broil peppers, 7 to 8 inches from heat source, until charred and softened, about 5 minutes. Toss with vinegar and half the basil.

  3. Arrange peppers on a platter; surround with tomatoes. Sprinkle tomatoes with coarse salt, drizzle with oil, then scatter remaining basil over platter. Just before serving, sprinkle with fleur de sel.

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