Peperonata Recipe

Ingredients

• 1 pound (450 grams) red bell peppers (capsicum) (See Note 1)
• 1/4 cup extra virgin olive oil
• 1 onion (See Note 2)
• 3-4 garlic cloves
• 1 cup tomato puree ((passata))
• 1 teaspoon white wine vinegar
• 1/2 teaspoon sugar
• 1/2 teaspoon salt (divided)
• 1/8 teaspoon ground black pepper

Instructions

1. 1

   Cut the bell peppers (capsicum) in half and remove seeds and white membranes. Cut into ¼ inch (6 mm) strips.

2. 2

   Peel onion and slice thinly.

3. 3

   Peel garlic then chopped finely.

4. 4

   Place a skillet or frying pan over medium low heat. Add olive oil and onions.

5. 5

   Cook gently and stir occasionally, breaking up the onion slices with a wooden spoon until beginning to soften. This will take about 5 minutes then add garlic.

6. 6

   Continue to cook gently for another 5 minutes until onions are soft and melting - not allowing onions and garlic to color.

7. 7

   Add sliced bell peppers (capsicum), stir well, and fry gently for 6-8 minutes until they begin to wilt.

8. 8

   Stir in the tomato passata, salt, and pepper.

9. 9

   Cover with a lid and simmer gently for 20-30 minutes, stirring occasionally.

10. 10

    Remove the lid and add the vinegar and sugar. Simmer uncovered for about 10 minutes until the sauce thickens slightly and the peppers are tender.

11. 11

    Taste and add a further ¼ teaspoon salt, if needed. A little extra sugar can be added as well.

12. 12

    Serve warm or at room temperature.