FRIJE

Instructions

• 1.   Blanch the tomatoes: immerse them for 30 seconds in boiling water then in a large bowl of ice water.
  
  Peel the skin, dice the tomatoes, and set aside.
• 2.   Brown the finely chopped onion in a drizzle of olive oil, add the peeled and crushed or finely chopped garlic, the spices, the tomatoes, then the sugar, let it cook over low heat while stirring occasionally.
• 3.   Meanwhile, place the bell pepper on a baking sheet lined with parchment paper and bake for 15-20 minutes at 180°C.
  
  Let it cool, remove the skin, and dice the flesh.
• 4.   Add the bell pepper to the tomato compote and let it simmer over medium heat and covered, stirring occasionally.
  
  The cooking time will depend on the amount of water released by the tomatoes (here I let it simmer for about 1h30 - 2 hours).
  
  Finish cooking without a lid, to evaporate any remaining water if necessary, at the end there should be none left at all.
• 5.   Adjust the seasoning if necessary, let it cool, and refrigerate until ready to serve.

Nutritional information *