1/2 cup olive oil
1/2 cup fresh lemon juice
4 green onions, chopped
2 medium tomatoes, diced
1 medium onion, diced
1 medium green bell pepper, chopped
1 medium green bell pepper, diced
1 medium red onion, diced
3 cloves garlic, minced
1 (14 ounce) can stewed tomatoes, drained
2 (15 ounce) cans whole peeled tomatoes, undrained
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
In a large skillet, bring olive oil, lemon juice, and green onions to a boil. Stirring constantly, cook over medium heat for about 1 minute. Allow to boil, stirring occasionally, until juice is reduced by half. Remove from heat, whisk in tomatoes, onion, bell pepper, green peppers, red peppers, and garlic. Stir in stewed tomatoes.
In a large bowl, mix olive oil, lemon juice, salt, pepper. Pour mixture into the pan.
Bake at 350 degrees F (175 degrees C) for 1 hour or until tahini has started to bubble. Cool completely before frosting.
Exceeded expectations tremendously--some people said it tasted like pancake...but mine wasn't burnt and cloying. others said it was burnt and weird-looking, but mine was healthy and delightful!