2 medium onions
3 cloves of garlic
1kg of tomatoes
salt and pepper
teaspoon of sugar
virgin extra olive oil.
Put about 4 tablespoons of olive oil in a wide bottomed casserole dish and heat gently. Add the onion chopped into thin slices. Chop the garlic into thin slices lengthways and add those to the onion. Stir until the onion and garlic start to soften. Chop the ham into fine pieces and add that to the casserole and stir everything together. Destalk and deseed the peppers. Cut in half and then into long strips. Add to the casserole, stir and leave to cook fairly gently for about 15 minutes. Meanwhile peel and chop the tomatoes into small pieces. Add these to the rest of the ingredients and season with salt, pepper and a teaspoon of sugar. Let cook gently, stirring to make sure the mixture doesn’t stick or burn. When the ingredients melt into each other, like a sofregit, the sauce is ready. Then add meat or fish (such as strips of chicken breast or fillets of tuna) and cook until the meat or fish is done, or cook these separately, serving the sauce as an accompaniment.
From the archive: June 2007
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