This is really a sort of an Italian-inspired salsa, and is wicked good with the squid-bit tempura! I got the idea from the bits of grilled tomato and peperoncini that Uno serves with their calamari appetizer.
Ermmm, I also just happened to have a bunch of grape and cherry tomatoes right on the edge of being good for not much of anything, a couple of almost-empty jars of peppers, and some roasted garlic left over. No matter, it all cooked up into something tasty!
Toss the tomatoes with the peppers and garlic, then sauté in a hot pan until the juices have cooked down and thickened.
Season with a bit of salt and pepper and serve warm.
However you choose to use it, this is one fine relish, and pretty darned simple to throw together.
Hmmm, those squid bits were good – but it is getting close to lunch time around here, and that sammich sounds awfully tempting…