Sufra Dayma: Mexican Tomato Casserole By Moushira Abdel-Malek Ingredients: 2 large onions (chopped) 6 medium ripe tomatoes (peeled, chopped) 1 tsp crushed garlic 1 large green capsicum (chopped) 1 tsp sugar 1x375 gms can corn kernels (drained) 1 cup sour cream 1 tbsp balsamic vinegar 1/2 tsp ground chilli powder 125 gms grated yellow cheese 1/2 cup chopped chives 125 gms packet plain corn chips 2 tbsp oil Salt + pepper Method: Heat oil in a large cooking pan. Add onions. Stir until slightly coloured, then add garlic. Add tomatoes, capsicum, chilli powder, vinegar and sugar. Cook uncovered until tomatoes soften and liquid is reduced. Add kernels stirring over low heat for a couple of minutes. Arrange layers of corn chips, sauce and cheese in an oven-proof dish, finishing with cheese layer. Spread sour cream evenly on top. Bake in a preheated oven at 160 degrees for 15 minutes. Sprinkle chives on top before serving.
