Red Bell Pepper and Tomato Stew

Name: Red Bell Pepper and Tomato Stew
Ingredients: Vegetable oil for frying; 1 medium onion, finely chopped; 4 red bell peppers, seeded and sliced into strips; 6 large tomatoes, peeled and seeded, cut into 4 wedges; 1 tablespoon cumin; salt and black pepper to taste

1
Vegetable oil for frying
2
1 medium onion, finely chopped
3
4 red bell peppers, seeded and sliced into strips
4
6 large tomatoes, peeled and seeded, cut into 4 wedges
5
1 tablespoon cumin
6
salt and black pepper to taste

Ingredients

1
Vegetable oil for frying
2
1 medium onion, finely chopped
3
4 red bell peppers, seeded and sliced into strips
4
6 large tomatoes, peeled and seeded, cut into 4 wedges
5
1 tablespoon cumin
6
salt and black pepper to taste

Directions

1
Heat 1/2 tablespoon of oil in a pan
2
Add the onion and cook until it's soft and translucent
3
Add the bell peppers, cover, and simmer over medium heat for 15 minutes
4
Add the tomatoes, cumin, salt, and black pepper to taste
5
Cover again and simmer for another 15 minutes or until the vegetables have thickened into a chunky sauce
6
Remove from heat, test the seasoning, and let it cool
7
TO FREEZE - Place in an airtight container and refrigerate
8
TO THAW AND SERVE - If serving hot, place in a pan, add 2 tablespoons of water, and simmer over medium heat
9
Stir occasionally
10
Taste and serve hot in a warmed dish
11
If serving cold, let it thaw at room temperature for 4 to 5 hours or overnight in the refrigerator.