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La Coca (Mexican tomato and red pepper tart)

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Origin of dish:  Mexico
Type of cooking:  Oven
Preparation time: 30 minutes
Cooking time: 40 minutes
Ingredients (serves 6):


Brown the onion in the olive oil at a medium heat.

Wash and chop the peppers and add to the pan.

Strain the tomatoes and add to the pan, chop roughly.

Cover, then cook for 20 minutes over a medium heat.

Take lid off and cook for a further 20 minutes to reduce liquid.

Preheat oven to 450°F (235°C).

Line a pie dish with pastry.

Fill with mixture.

Cook for 30 minutes.

Serve warm or cold.

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