Spicy cooked tomato salad
fresh & healthy
Canned tomatoes and tomato sauce top both containing a high concentration of Lycopene.
In addition, they’re lower in fat and calories than other sauces such as Pesto and Alfredo
10 medium tomatoes
Chili pepper (to taste)
3 large cloves of garlic
1 teaspoon sugar
1 teaspoon salt
Scald the tomatoes for about 2 minutes in boiling water, drain and peel
Chop the tomatoes and place in heated frying pan together with 3 tablespoons oil. Chop the chili and garlic and add.
Bring to the boil, and cook for about 10 minutes. Add sugar, season to taste with salt and reduce heat. Cook for another 30 minutes, stirring occasionally.
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