Ingredients
3 red peppers
2 yellow peppers
250 g cherry tomatoes
25 g pine nuts
2 shallots
2 cloves of garlic
3 Tbsp olive oil
1 Tbsp sugar
3 Tbsp balsamic vinegar
200 ml white wine can also done with red wine if one wants a stronger flavor)
seasoning and cayenne pepper
1/2 bunch fresh terragon
Preparation
turn on oven grill quarter and deseed peppers, place on baking sheet on second highest shelf in oven and grill 7-10 min or until skin comes up in black blisters. Take out and let cool down in plastic bag or covered with damp tee towel.
Roast pine nuts in dry non stick pan until brown.
Finely chop shallots and garlic, fry in olive oil, sprinkle sugar over and let caramelise.
Deglazé with wine and balsamic vinegar and reduce to 1/3.
Season and add cayenne pepper. Chop tarragon leaves coarsely, halve cherry tomatoes, take skin off the peppers and cut pieces obliquely.
Finally put everything together and heat up before serving but do not let cook again.
