Serve hot or cold, either as an accompaniment or as an antipasti, with plenty of crusty bread.
- 1 large Onion thinly sliced
- 1 large Red Pepper thinly sliced
- 1 large Yellow Pepper 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
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.