Pepper and Tomato Stew


  • 2 tablespoons plus 2 teaspoons olive oil
  • 1 clove garlic, crushed
  • 1 yellow onion, sliced
  • 2 red bell peppers, seeded and cut into thin strips
  • 2 green bell peppers, seeded and cut into thin strips
  • 6 large tomatoes
  • 1/4 teaspoon dried basil
  • Salt and pepper to taste
  • Granulated sugar


  1. 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.
  2. Meanwhile peel the tomatoes (plunge into boiling water for just a few seconds, then plunge into ice 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.
  3. Cook until the vegetables are just soft, approximately 30 minutes.

Yield: 8 to 10 servings