Tomato and roasted pepper stew

Name: Tomato and roasted pepper stew
Ingredients: 30 ml oil; 1 large onion (200 g); 1 kg tomatoes; 3 roasted kapia peppers; 2 garlic cloves; 1 bay leaf; 1 teaspoon salt; 1/2 teaspoon ground pepper; 15 g fresh dill

Salad - Tomato and roasted pepper stew by Dumitra C. - Recipia

Tomato and roasted pepper stew releases a lot of liquid at first, then simmers gently until the tomatoes soften and come together in a tangy sauce. The onion and roasted peppers give it body, while the garlic and bay leaf stay in the background, and the fresh dill goes in at the end. I prefer it cold, with bread, when the dill comes through more clearly. Prep: 15 minutes. Cook: 30 minutes. Total time: 45 minutes. Serves: 4. About 145 kcal and 3 g protein per serving.

Ingredients

30 ml oil
1 large onion (200 g)
1 kg tomatoes
3 roasted kapia peppers
2 garlic cloves
1 bay leaf
1 teaspoon salt
1/2 teaspoon ground pepper
15 g fresh dill

Preparation

1. Chop the onion and sauté it in the oil over low heat for 8 minutes, until soft and slightly translucent. 2. Dice the tomatoes and cut the roasted peppers into strips. Chop the garlic, then add everything to the onion along with the bay leaf. Cover and simmer over low heat for 20 minutes, until the tomatoes soften and the sauce starts to thicken. 3. Add the salt, pepper and chopped dill. Simmer for 2 more minutes, just long enough for the flavors to meld. 4. Serve warm or cold.

Notes

It goes well with fresh bread or polenta, and is good cold for lunch. If you want to serve it cold, make it a few hours ahead and let it cool covered. Then keep it in a sealed container in the fridge for up to 3 days. If fresh tomatoes are not ripe enough, you can use 1 kg canned chopped tomatoes instead, without draining them. Firm tomatoes are easier to cut and hold their shape; very soft ones melt into the sauce more quickly. If the stew is still watery, leave the lid ajar toward the end until the sauce thickens, stirring from time to time. Jarred roasted peppers work too; drain them well and taste before adding more salt. Small, very sweet tomatoes make the dish less tangy, so adjust the seasoning after they have cooked.