|Cooking oil||3 Tablespoon|
|Onion||1 , chopped|
|Green pepper||1 , chopped|
|Stalk celery||1 , chopped|
|Leek||1 , chopped|
|Fennel bulb/1/2 teaspoon crushed fennel seeds||1⁄2 , chopped|
|Garlic||1 Clove (5 gm), minced|
|Parsley sprigs||3 , chopped|
|Garlic||1 Clove (5 gm)|
|Freshly ground black pepper||To Taste|
1. Peel the tomatoes, cut in half and gently press out the seeds and liquid. Chop the tomatoes.
2. Heat the oil in a pan and add the onion, green pepper, celery, leek, fennel, garlic and parsley. Saute five minutes. Add the tomatoes and season with the clove, thyme, oregano, bay leaf, saffron and salt and pepper to taste.
3. Simmer the mixture gently until the vegetables are tender, about ten minutes. Discard the clove and bay leaf. Use to fill and garnish six three-egg omelets.