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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is an old peasant side dish from eastern Europe. We enjoyed this especially when the garden was stocked full with tomatoes and peppers. The only thing I've changed over the years is I add the basil, oregano, and mint. Basil, and tomatoes are dance partners. Mint is for those that are bothered by the acids tomatoes sometimes give off. Mint soothes the stomach. The combination goes well. Plus I have also added other vegetables like mushrooms, zucchini, fresh string beans which alter the flavor ever so slightly but a new dish appears on the tables. Ingredients:
2 tablespoons extra virgin olive oil |
1 large onion, cut coarsely |
1 red sweet bell pepper |
1 sweet green pepper |
4 italian plum tomatoes |
4 whole tomatoes, you can skin and deseed them if you like |
3 garlic cloves, minced fine |
1/4 cup fresh basil, chopped |
1/4 teaspoon oregano |
3 -4 fresh mint leaves, finely chopped |
1 teaspoon salt |
fresh ground pepper |
Directions:
1. Heat oil in a large skillet.
2. Sauté onions, and peppers until slightly tender.
3. The onions will be translucent.
4. Add tomatoes (If you have none you can substitute whole stewed Italian plum tomatoes- a lg. can) Add the rest of the ingredients.
5. Cook only 10-15 minutes until slightly thickened.
6. You can eat this as a side dish alone, or over rice or meat.
7. If you like it spicy add hot pepper flakes, or a small hot pepper.
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