Ingredients:
2 lbs tomatoes **
1 lb red bell pepper
3 garlic cloves, quartered
3 dried chillies (optional) A jalapeño or two will also work!
1 1/2 teaspoons hot paprika
1/3 cup olive oil
1 teaspoon salt
Method:
Place bell peppers on a cookie sheet and roast in the oven at 350°F until the skins have browned.
Cut out cores of tomatoes. Submerge tomatoes in boiling hot water for 2 minutes. The skins will easily peel off.
Cut peeled tomatoes in chunks.
Peel the skin from the bell peppers and remove the seeds and stem. Cut into chunks.
Add all ingredients to a heavy bottomed pan and pour oil over top. Bring contents to a boil, then turn down to a medium-low heat. (On my stove, I need to use a lower heat)
Cook in a heavy-bottomed pan, covered for 2 hours. Give it a stir now and then to make sure it is not burning.
Remove cover and finish cooking until most of the liquid has evaporated. Stir often to keep it from sticking or scorching.
Refrigerate and serve cold. Makes about 1 pint (2-cups)
** If you cannot find affordable, good-quality tomatoes, substitute a few cans of whole or chopped canned tomatoes.
No comments:
Post a Comment