tomato and cooked pepper salad

Time of preparation : 30 minutes

Cooking time: 1 1/2 hours

* 3 kg (6 ibs 10 oz) of tomatoes * 500 g (1 ib 2 oz) of sweet peppers * 2 or 3 small hot peppers

* 1 good handful of chopped parsley * 1 soupspoonful of paprika * 1 pickled lemon cut in quarters (use the zest only)

* 3/4 ladleful of groundnut oil * 1 crushed garlic clove * salt

Preparation: 

Cut the tomatoes into pieces after having peeled and seeded them (never put tomatoes through a vegetable sieve). Cook with the salt, paprika, garlic and oil but do not add any water.

Bring to the boil and lower the heat. Stir often and boil down until there is no liquid left. Brown this tomato puree in the oil while stirring. While the tomatoes are cooking, grill, peel and dice the peppers. Cut up the pickled lemon in the same way.

When the oil in which the tomatoes have been cooked reappears, add the sweet peppers together with the chopped parsley and pickled lemon, and leave to cook for another 15 minutes, stirring constantly. Then remove from the heat. This salad should be eaten when quite cold and can be kept several days.