Tunisian Pepper and Tomato Casserole

Preparation info
  • Serves


    Appears in

    By Robert Carrier

    Published 1965

    • About


    • 2 Spanish onions
    • olive oil
    • 6 ripe tomatoes, sliced
    • 3


    Slice onions thickly and sauté in 6 tablespoons olive oil until golden. Add sliced tomatoes, diced peppers, tomato concentrate and garlic, and simmer vegetables until soft and cooked through. Add 4 tablespoons olive oil; season to taste with salt, freshly ground black pepper, cayenne and paprika, an