Roasted Bell Pepper and Campari Tomato Medley

3 Sunset bell peppers: 1 each red, yellow and orange
8 Sunset* Campari tomatoes
1 tablespoon minced fresh parsley
1 tablespoon slivered fresh basil
1 garlic clove,minced
2 tablespoons capers
1/2 teaspoon salt
Freshly ground pepper
3 tablespoons extra-virgin olive oil

1. Preheat oven to 400°F. Roast peppers over an open flame, turning every 3-4 minutes, until charred all over. Drop them in a plastic bag, seal and set aside.
2. Slice a small X on the bottom of each tomato. Drop into a pot of boiling water until the skin starts to roll back from the cuts, about 10 seconds, then remove immediately. Slip off the skins, halve the tomatoes crosswise and remove the seeds with your fingers. Slice each half in two and place in a shallow baking dish.
3. Remove as much of the charred skin from the peppers as possible with your hands, then rinse quickly. Don’t worry about getting every little bit of black off. Cut off the tops, remove the seeds, then slice the peppers into 1/2-inch-wide strips. Add to the tomatoes, along with the remaining ingredients.
4. Toss everything together until well mingled; cover with foil and bake for 30 minutes. Serve at room temperature.

Makes 6-8 servings.
Tip: This roasted medley will keep for 5 days in the refrigerator. It can be used as an appetizer, a sauce for grilled meat, chicken or pasta, or as a filling for a frittata.