A luscious, thick, side dish bursting with summer flavor. Use this recipe as a guideline - every batch is a little different! See the blog post for a detailed photo gallery!
Cut the tomatoes: Core the tomato. Cut in half inch slices. Stack two slices and slice in half inch strips. Turn 90 degrees and cut into half inch cubes.Put the tomatoes in a bowl or right into the pan. (You will get faster after you chop several pans full!)
Cut the pepper: Core your pepper and half. Cut each half in half again. If your pepper is very big, you may want to cut each half pepper into three or four pieces. Slice the short way into strips.
Cut your onion or shallot: Cut off the ends and take off the outer brown layer. Slice the onion in half lengthwise.Place the onion cut side down on the cutting board. Cut the onion or shallot lengthwise if it is a larger one. (optional)Slice the shallot.
Place all the ingredients in the pan. Cook over medium high heat until the mixture comes to a boil, stirring occasionally.
Cook, cook and continue to cook.
Cook for about an hour. Cover with a screen if you have one.
When it is done, most of the water will have evaporated from the pan. When the mixture is stirred, a trail will be left where the spoon goes.
Serve warm. Cool leftovers and freeze for summertime flavor all year!