Warming and rich, this paprika spiced tomato and pepper stew reminds me of chilhood.
2 tbs olive oil
1 large onion, sliced
3 cloves of garic, chopped
1tbs paprika (sweet, hot or a combination of both)
1 tbs tomato puree
5 rainbow bell peppers (or 10 waxy Hungarian peppers), cut into strips
5 good size tomatoes, each cut into 8 wedges
salt and pepper to taste
Heat the oil in a lidded saute pan. Add the onions and garlic and sauté gently till softened.
Add the paprika, let it warm up in the oil for 30 seconds. Magic happens when paprika hits the oil!
Add the tomato puree and cook for about a minute, this will add deep, sweet flavour to the finished dish.
Next add the peppers and tomatoes, cover the pan with a lid and cook on low heat for 30-40minutes till the peppers are soft and the sauce is thick and rich. Season with salt and pepper.
This makes a great side dish, often served with sausages (my Dad adds sauseges into the lesco during cooking). I love to dip sourdough bread into the sauce.