Tomatoes Rougaille

    What You Need


    Cutting board
    Sharp knife
    Mixing spoon

    1 green pepper
    1 medium onion
    1½–2 cups tomatoes, fresh or canned

    1 clove minced garlic
    ½ teaspoon dry ginger OR minced fresh ginger root
    ½ teaspoon dried coriander* OR 2 tablespoons freshly minced coriander or parsley

    A dash of cayenne or hot pepper sauce (like Tabasco)
    ½ teaspoon salt, to taste
    Fresh ground pepper, to taste
    Rice (cook following the directions on the package)

    Cook’s Tip 1

    Use a sweet onion like red or Vidalia.

    Cook’s Tip 2

    Dice 3 fresh tomatoes, or use a 12–16-ounce can of diced tomatoes (including the juice).

    What to Do

    Finely dice green pepper and onion.
    Dice tomatoes or open the can.
    Mix all ingredients (except rice) in bowl.
    Serve tomatoes rougaille cold or room temperature.
    Pour over bowls of warm rice.