Peperonata is an traditional Italian stew of onions and sweet peppers. A versatile dish that can be served either hot or cold, on its own, with meat or even as a pasta sauce.
Ingredients
2 red peppers
2 yellow peppers
1 tablespoon balsamic vinegar
400g tin chopped tomatoes
1 clove garlic
4 tablespoons olive oil
2 onions
salt & pepper to taste
METHOD
WASH and cut the peppers in half lengthwise and discard the seeds and cut into 2 cms strips.
SLICE the onion .
HEAT the oil in a saucepan and fry the onion until soft and golden, then add the peppers, garlic and cook for a further 10 mins.
ADD the tomatoes, balsamic vinegar, sugar and season with salt and pepper and cook on a low heat for 30 mins, stirring from time to time until the peperonata has reduced slightly and becomes a thick sauce.
Ingredients
2 red peppers
2 yellow peppers
1 tablespoon balsamic vinegar
400g tin chopped tomatoes
1 clove garlic
4 tablespoons olive oil
2 onions
salt & pepper to taste
