Shanagarry Pepper And Tomato Stew

Recipe Ingredients

2 tablespoons	30ml	Olive oil - plus
2 teaspoons	10ml	Olive oil
1		Garlic clove - crushed
1		Onion - sliced
2		Red peppers
2		Green peppers
6		Dark red, very ripe tomatoes (large)
		Salt - to taste
		Freshly-ground black pepper - to taste
		Sugar - to taste
		Few fresh basil leaves

Recipe 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.

This recipe yields 8 to 10 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Darina Allen of Ballymaloe Cookery School - From the TV FOOD NETWORK - (Show # CL-8842 broadcast 03-17-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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