| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Jewish |
|
1 |
servings |
INGREDIENTS
| 1 |
lg |
Can peeled tomatoes; drained |
| 2 |
|
Green peppers; seeded and sliced, (you can broil & peel if you like, but it is not necessary) |
| 2 |
|
Peeled garlic cloves; sliced, (or more), up to 3 |
|
|
Little bit of oil |
| 1 |
cn |
Tomato paste |
|
|
Salt to taste |
INSTRUCTIONS
Heat oil in a heavy pot, add peppers and saute til they start to get soft
and a little brown on the edges. Add garlic and saute for 1-2 minutes,
careful not to burn it. Add tomatoes and break up with a spoon (you can
also cut them before adding), stir everything together and let cook over
low flame until all the liquid has evaporated. Add salt to taste and stir
in tomato paste, serve warm or at room temperature. Also good when you add
tuna to it or with scrambled eggs on the side.
Variation - Me'eli
Substitute green pitted olives for peppers, add after tomatoes have cooked
down together with the juice and pulp of one lemon.
Posted to JEWISH-FOOD digest by "JUDITH AMRANI" <AMRJU@gardere.com> on Nov
02, 1998, converted by MM_Buster v2.0l.
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