This dish is baked just long enough to bring out the juices of the tomatoes, then chilled. Serve it as a salad or a side dish. Keep the colors of the tomatoes and peppers the same, or vary them wildly. Campari tomatoes are commonly available at supermarkets; look for tomatoes that are smaller than the vine-ripened ones but larger than grape tomatoes (about 1 1/2 inches wide).
As is, the recipe is indeed bland, but I followed some of the suggestions here, added a sprinkle of dried basil and a splash of red wine vinegar. With these changes, the recipe was delicious, and I'd make it again. I agree it's too watery to use on top of pasta, but this was my dinner tonight, so it works for me. I ate it with a spoon right out of the baking dish. It's also probably good as a side dish, but I really enjoyed it with the changes I made. Thanks to others here for your suggestions.
This dish looked good, but the taste was a little bland and underwhelming. I agree with the previous reviewer that it is too watery, because of the juice released by the tomatoes. I'm not sure how one could remedy that. I did add a little red wine vinegar to the leftovers, which did improve the taste somewhat.
I give it three stars because it was edible. Basically, it was too much work for a watery mess of peppers and tomatoes. I would have preferred to eat them fresh.
Brings out the freshness of the compari tomatoes and naturally sweetens this dish. Makes quite a bit of juice that I've used to dress my salad. A keeper.
