Stuffed Tomatoes and Peppers

Here’s one from the Posterous days. It’s very summery, and beautiful reheated the next day.

Salutation Recipes

This meal takes me back to Mimizan-Plage in 1977, the first time our family had eaten anything so deliciously foreign.
6 peppers or big tomatoes or both

1 large onion, finely diced

4 cloves garlic, crushed

2 carrots, grated

1 courgette, in small cubes

500g good quality sausagemeat

1 tin tomatoes

handfuls fresh herbs (parsley and mint are essential, thyme is nice too, if you have it)

half a teaspoon dried mint

1 teaspoon paprika

2 teaspoons dried basil

olive oil

salt and pepper to taste

1.  Gently fry the onion in some olive oil with half of the garlic, the carrot and courgette until it all starts to soften.

2.  Add the sausagemeat and keep stirring and breaking up with the wooden spoon.  After about 10 minutes, add the tomatoes, paprika and dried herbs.  Half fill the tomato can with water and pour into the frying pan too…

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