Salade Cuite - Cold Spicy Tomato Stew

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This recipe for Salade Cuite comes from a school cookbook compiled by my neighbour Peggy entitled 'The Fruits of our Labour'- Hebrew Academy. This popular pareve Sephardic recipe is suitable for any meal as an appetizer or side dish. It is colorful, full of flavor and has the added attraction of great nutritional value.

Ingredients:

• 2 large cans of diced tomatoes, do not drain
• 1 jar of grilled red peppers, drained and rinsed
• 1 entire head of garlic, cut into small pieces or thinly sliced
• 2 tbsp. oil
• 1 tbsp. sugar
• 1 tbsp. salt (or, to taste)
• 1/4 tsp. pepper

In a large skillet, heat oil over medium high heat and add garlic. Once it begins to brown, add the rest of the ingredients. Stir the mixture until well-blended. Turn down heat to medium-low. The tomato mixture should cook slowly over a lower temperature, so that juices and water will evaporate.

Cook for approximately one hour (or longer)over low to medium heat. Make sure that the mixture does not stick and add a bit of oil toward the end of the cooking process so that the Salade is not too dry. Once the liquid has disappeared, you will be left with the intense, savory flavors of Salade cuite.

This beautiful vegetable recipe can be served on challah, pita, crackers or on top of a large cucumber slice. It gets better as it sits in the refrigerator.

Please send your favorite vegetarian recipes, Sephardic recipes and other meal ideas via email to karen@easyjewishrecipes.com or submit using the Contact Info page.

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