Vegetable Recipes - Peperonata Recipe

Ingredients

Serve 4

• 100 ml/3 1/2 fl oz olive oil

• 375 g/12 oz onions, finely sliced

• 2 garlic cloves, crushed

• 500 g/1 lb red and yellow peppers, cored, deseeded and quartered

• 500 g/1 lb ripe tomatoes, skinned and chopped, or 400 g/13 oz can chopped tomatoes

• salt and pepper

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Method:

1. Heat the oil in a heavy-based pan, add the onions and garlic and fry gently until they are lightly colored. 

2. Add the peppers, cover and cook over a gentle heat for 10-12 minutes. Add the tomatoes and season well with salt and pepper.

3. Cook, uncovered, until the peppers are tender and the liquid has reduced to a thick sauce.

4. If canned tomatoes are used, raise the heat toward the end of the cooking time to evaporate the extra liquid.

5. Check the seasoning and pour into a serving dish. Serve hot or cold.