In a skillet, heat the olive oil. Add the chopped tomatoes, onion, carrots, parsley, celery leaves and the water. Cover skillet and cook over low heat, stirring occasionally for 30 minutes. In a mortar with a pestle, pound the garlic with salt until a paste is formed. When the vegetables are tender, remove from heat and stir in the garlic paste and pepper to taste.
Cool to room temperature before serving.
Ingredients: 2 tablespoons of olive oil 1 pound of green tomatoes, coarsely chopped 1 medium onion, peeled and finely chopped 2 large carrots, peeled and cut into rounds 1/4 cup of coarsely chopped celery leaves 1/4 cup of coarsely chopped parsley 1/4 cup of water 3 garlic cloves, peeled and roughly chopped 1 teaspoon of salt Freshly ground black pepper
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