RED PEPPER AND TOMATO STEW

Preparation Method :

• Plunge the tomatoes into boiling water for 20 seconds , remove and drop into cold water.
• Cut out the blossom ends, make a dint in the skin then peel and chop.
• Remove the gist and seeds from the red peppers , then cut into strips.
• Melt the butter with the oil in a large saucepan. Add the onion and garlic and fry until the onion is soft.
• Stir in the red peppers, reduce the heat to low and cover. Simmer for 20 minutes.
• Stir in the tomatoes, seasoning and bay leaf, simmer, uncovered, for further 15 -20 minutes.
• If there is too much liquid in the pan, increase the heat to moderately high and cook for another 5 minutes or until the mixture is thick.
• Remove from the heat and discard the bay leaf. Serve at once.