A Book of Mediterranean Food

small cloves of garlic, a tablespoon of
chopped parsley, a branch of dried
thyme or a half teaspoon of dried or
fresh thyme leaves, 1 lb of very ripe
tomatoes, 4 tablespoons of olive oil, 6
very small green peppers or 2 or 3
larger ones, a glass (4 to 6 oz) of rough
red wine, a heaped teaspoon of flour,
salt, a half-dozen juniper berries.
Chop the small onion together
with the parsley and garlic. Heat
two tablespoons of the olive oil in
a shallow pan. Put in the onion
and garlic mixture. Add the thyme.
After five minutes’ gentle cooking
put in the tomatoes, unskinned but
roughly chopped. Season with salt.
Add the crushed juniper berries.
Simmer steadily for about 15 to 20