This simple recipe makes a colourful change from plain, boiled Brussels sprouts. It may be served with any savoury dish
from an omelet to the Sunday roast.
½ lb. Brussels sprouts 1½ oz. butter 1 large onion, finely chopped 1 garlic clove, crushed 1 green pepper, white pith
removed, seeded and chopped 1 lb. tomatoes, blanched, peeled and chopped
½ teaspoon freshly ground black
½ teaspoon dried basil
1 teaspoon salt
With a sharp knife, trim any tough or discoloured outer leaves from the sprouts, and wash them thoroughly. Cut a cross in the base of each sprout.
Melt the butter in a heavy, medium-sized saucepan over moderate heat. Add the onion, garlic and green pepper. Cook them, stirring occasionally, for 8 minutes. Add the tomatoes, sprouts, black pepper, basil and salt. Taste the mixture and add
more salt and pepper if necessary.
Reduce the heat to low, cover the pan and cook for 15 to 20 minutes, or until the sprouts are tender. Turn the mixture into a warmed serving dish.
Serve at once.