Peperonata
Serve hot or cold, either as an accompaniment or as an antipasti, with plenty of crusty bread.
Ingredients
- 1 large onion thinly sliced
- 1 large red pepper thinly sliced
- 1 large Yellow Peppers thinly sliced
- 2-3 tbsp olive oil
- 2 Fresh Tomatoes chopped, or 300g can chopped tomatoes
- 1 tsp wine vinegar
- 1 tsp sugar
- salt and pepper
Instructions
- Heat the olive oil in a large saucepan and add the sliced onion and peppers.
- Turn the heat down, cover with a piece of greaseproof paper or a lid, and gently sweat for about 15 minutes.
- Add the chopped tomatoes and continue to cook gently uncovered for about 20 minutes.
- Remove from the heat, stir in the vinegar and sugar and season to taste.
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