Lasos kreol

Name: Lasos kreol
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Cuisine: Seychelles
Ingredients: 500 g sliced ripe tomatoes; 150 g seeded green pepper in thin strips; 100 g sliced onion; 15 ml neutral oil; 2 chopped garlic cloves; 10 g grated fresh ginger; 2 small food-grade thyme sprigs; 1 food-grade bay leaf; 5 g washed chopped parsley; 10 ml lime juice; Moderate salt, black pepper and optional fresh chilli

Cooked Seychellois tomato sauce with green pepper, ginger and herbs, six condiment portions with visible tender vegetables.

Ingredients

500 g sliced ripe tomatoes
150 g seeded green pepper in thin strips
100 g sliced onion
15 ml neutral oil
2 chopped garlic cloves
10 g grated fresh ginger
2 small food-grade thyme sprigs
1 food-grade bay leaf
5 g washed chopped parsley
10 ml lime juice
Moderate salt, black pepper and optional fresh chilli

Preparation

Wash tomatoes, pepper, thyme and parsley. Seed pepper and cut vegetables evenly. Prepare aromatics before heating.

Heat 15 ml oil. Soften onion about 4 minutes over medium heat without strong browning.

Stir garlic and ginger one minute. Add tomatoes, pepper, thyme, bay, optional chilli, little salt and pepper.

Simmer gently about 15 minutes, stirring occasionally, until tomatoes release juice and pepper is tender but visible. Add a spoon of water only if sticking.

Remove bay and thyme stems. Off heat add 10 ml lime and parsley. Taste with a clean spoon before adjusting salt.

Divide six sauce portions and serve hot or warm with separately prepared fish. This is cooked sauce, not raw tomato satini.