Peperonata

Peperonata

Peppers with tomatoes and onions

By
From
Encyclopedia of Food and Cookery
Serves
4-6

This dish may be served cold as an antipasti or hot as an accompaniment to roast or grilled chicken, lamb or pork.

Ingredients

Quantity Ingredient
4 tablespoons olive oil
3-4 onions, chopped
2 garlic cloves, sliced
2 bay leaves
6 large peppers, cored, seeded and cut into thick strips
500g tomatoes, peeled and quartered
freshly ground black pepper
salt

Method

  1. Heat oil in a frying pan and fry onions, garlic and bay leaves for about 5 minutes, stirring occasionally. Stir in peppers, cover pan and cook gently for about 10 minutes.
  2. Add tomatoes, salt and pepper and cook, uncovered and stirring frequently, for about 30 minutes or until most of the liquid has evaporated and mixture is fairly thick. Remove bay leaves, season again if necessary and serve cold or hot.
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