Scald two or three small tomatoes; remove skins and chop.

Slice four small or three large red peppers.

Fry the onion gently in olive oil; add sliced peppers and a heaping taplespoon or more of paprika, preferably the kind in a little red tin from Szeged. Stir well. Add tomatoes and a little sea salt; stir.

Add five cloves ot garlic, pressed.

Cover; turn heat to low and simmer about 30 minutes.

This recipe is best made the night before and reheated for breakfast. It is wonderful served with fish.