Preparation Steps
1
Char the red bell pepper over a grill or gas flame, or on a cookie sheet under the broiler.
2
Turn the peppers as their skin blisters and chars on all sides.
3
Transfer to a bowl and cover.
4
When peppers are cool to the touch, peel off the skin with your fingers, pull off stems, then tear them open and remove and discard seeds.
5
Cut into large pieces Arrange 1 thickly sliced ripe tomato and the large bell peppers pieces.
6
Scatter with thinly sliced red onion and capers.
7
Drizzle with olive oil, season to taste with coarse salt and cracked black pepper and garnish with thyme.