(Pan-fried peppers, onions and tomatoes - Our recipe)

Time: preparation: 30 minutes ........ cooking: about 30 minutes 12 young fresh little onions 2 little leeks 2 red peppers 2 yellow peppers 4 medium potatoes 400 g (14 oz) puréed tomatoes 2 tablespoons dried chives 2 teaspoons dried tarragon Half a glass of white wine 8 tablespoons extra virgin olive oil Fresh basil Fresh thyme, if you like Salt easy recipe

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

Clean onions and leeks and chop them finely. Remove seeds from peppers, wash and cut into strips. Peel potatoes, clean with absorbent kitchen paper and cube them. Put all the vegetables in a saucepan together with wine, 2 glasses of water, puréed tomatoes, tarragon, chives and fresh thyme (only if you like it). Season to taste with salt and cook over a gentle flame, half-covered, stirring now and then. Keep on cooking until vegetables are tender; add other warm water if necessary. Meanwhile wash basil and pat dry with absorbent kitchen paper. When cooking is finished, remove the saucepan from the gas and add basil, chopped, and olive oil and stir.
Serve hot or warm.

Note
This side dish is the ideal thing to accompany roasted chicken or turkey breasts or veal or pork meat. But you can serve it as one-plate meal too.

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".