1 Kilo overripe tomatoes, blanched
1 head garlic, minced
1 medium onion, chopped
1 pc large red bell pepper, minced
2 Cups coconut cream
Salt and pepper to taste
1 Tbsp oil
2 large potatoes, peeled,
sliced into strings, like pasta.
Make a cross-cut on one end of tomatoes, plunge in boiling water till skins can be peeled off.
Remove seeds and chop.
Grill the bell pepper on the stove top until blackened.
To peel, enclose in a paper bag for steam to loosen skin.
Peel off skin, trim, mince. Heat oil, sauté onion and garlic till onion is wilted and transparent.
Add grilled bell pepper and toss to combine.
Pour coconut cream and tomatoes into the pan.
Bring all to boil then lower heat to simmer.
Cook till coconut cream gets oily.