Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 8
Stewed peppers, onions and tomatoes. It is a classic mediterranean dish that I love with chicken and fish. It is equally good on a pasta or over quinoa or millet. Lycopene is abundant in this dish and is an important antioxidant that may slow aging! Lycopene is found in red fruits and vegetables and is particularly high in cooked tomatoes.
  • 3 large Spanish onions, thinly sliced
  • 2 tsp olive oil
  • 1 lb plum tomatoes, quartered
  • 2 cloves minced garlic
  • 4 red bell peppers, sliced
  • 4 yellow bell peppers, sliced
  • ¼ tsp crushed chiles
  • 1 pinch saffron threads
  • 1 tsp cider vinegar
  • 2 tbsp chopped parsley
  1. On very low heat, cook the onions in the oil for about 30 minutes to 1 hour, stirring occasionally.
  2. The onions should be very soft and beginning to caramelize. If the onions start to stick, add a little water and stir.
  3. Add the garlic and cook for 5 minutes then add the plum tomatoes, bell peppers, crushed chiles and saffron.
  4. Simmer this mixture, stirring, for another 20 minutes.
  5. Finish with cider vinegar and parsley.

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