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.