Shanagarry Pepper And Tomato Stew
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Naga | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 2 | T | Olive oil, plus |
| 2 | t | Olive oil |
| Garlic clove, crushed | ||
| 1 | Onion, sliced | |
| 2 | Red peppers | |
| 2 | Green peppers | |
| 6 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 771
Calories From Fat: 354
Total Fat: 40.2g
Cholesterol: 0mg
Sodium: 1751.6mg
Potassium: 4108mg
Carbohydrates: 99.9g
Fiber: 36.6g
Sugar: 48.4g
Protein: 22.9g