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Shanagarry Pepper & Tomato
Stew
makes 8 to 10 servings
2
tablespoons plus 2 teaspoons olive oil
1 clove garlic, crushed
1 yellow
onion, sliced
2 red peppers, seeded & cut into thin strips
2 green
peppers, seeded & cut into thin strips
6 large tomatoes
1/4 teaspoon
dried basil
salt, & pepper to taste
granulated sugar,
Heat
olive oil in a pot.
Add the onion and cook until softened.
Add
garlic.
Add the peppers.
Cover and let cook over low heat.
Meanwhile
peel the tomatoes (plunge into boiling water for just a few seconds, then plunge
into iced-water, the peels will come right off).
Remove the seeds (optional)
and slice tomatoes.
Add to the pot, season with basil, salt, pepper, and
sugar to taste.
Cook until the vegetables are just soft, approximately 30
minutes.
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