Serves 4 with leftovers
|1||tablespoon olive oil|
|2||cloves garlic, chopped|
|1||teaspoon smoked paprika|
|1||tablespoon chopped fresh oregano|
|2||cans (28 ounces each) diced tomatoes|
|Salt and pepper, to taste|
1. In a large flameproof casserole over medium-high heat, heat the olive oil. Add onion and garlic. Cook, stirring often, for 10 minutes.
2. Add the red pepper, paprika, and oregano. Cook, stirring, for 2 minutes or until aromatic.
3. Add the tomatoes, breaking them up with the back of a spoon. Add salt and black pepper. Bring to a boil, lower the heat, and simmer, stirring often, for 20 minutes.
Karoline Boehm Goodnick