Name: Shanagarry Pepper and Tomato Stew
Ingredients: 2 tb Olive oil, plus; 2 ts Olive oil; Garlic clove, crushed; 1 Onion, sliced; 2 Red peppers; 2 Green peppers; 6 lg Dark red, very ripe tomatoes; Salt, freshly ground; Pepper and sugar, to taste; Few leaves fresh basil

CATEGORY	CUISINE	TAG	YIELD
	Naga	Cooking liv, Import	1	Servings

INGREDIENTS

2	tb	Olive oil, plus
2	ts	Olive oil
		Garlic clove, crushed
1		Onion, sliced
2		Red peppers
2		Green peppers
6	lg	Dark red, very ripe tomatoes
		Salt, freshly ground
		Pepper and sugar, to taste
		Few leaves fresh basil

INSTRUCTIONS

Heat the olive oil in a casserole, add the garlic and cook for a few
seconds. Add the sliced onion, toss in the oil and allow to soften over a
gentle heat in a covered casserole while the peppers are being prepared.
Halve the peppers, remove the seeds carefully, cut into quarters and thin
into strips across rather than lengthwise. Add the pepper to the onions and
toss in the oil. Replace the lid and continue to cook.
Meanwhile peel the tomatoes (scald in boiling water for 10 seconds, pour
off the water and peel immediately). Slice the tomatoes and add to the
casserole, season with salt, freshly ground pepper, sugar and a few leaves
of fresh basil. Cook until the vegetables are just soft, approximately 30
minutes.
Yield: 8 to 10 servings
NOTES : Recipe Courtesy of Darina Allen of Ballymaloe Cookery School Recipe
by: Cooking Live Show #CL8842 Posted to MC-Recipe Digest V1 #523 by Angele
Freeman <jfreeman@netusa1.net> on Mar 19, 1997

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