Peperonata recipe
information
It is important to skin the tomatoes: put them in a bowl, cover with boiling water and leave for 1 minute. Remove with a slotted spoon, plunge into a bowl of cold water, then peel off the skins with a sharp knife.
This versatile casserole of peppers and tomatoes can be served hot with grilled meat or fish, or cold as a side salad or starter.
This dish originates from Italy, where peppers and tomatoes grow in abundance. An Italian cook would use olive oil for frying.
ingredients
4 red or green peppers, deseeded and cut into thin strips
25 g (1 oz) butter
2 tablespoons vegetable oil
1 onion, chopped
8 large tomatoes, skinned and chopped
1 clove garlic, crushed
pinch of caster sugar
salt and freshly ground black pepper
25 g (1 oz) butter
2 tablespoons vegetable oil
1 onion, chopped
8 large tomatoes, skinned and chopped
1 clove garlic, crushed
pinch of caster sugar
salt and freshly ground black pepper
method
1. Heat the butter in a saucepan with the oil. Add the peppers and onion and fry gently for 5 minutes until the onion is soft and lightly coloured. Cover the pan with a lid and continue frying gently until the peppers are soft.
2. Add the tomatoes, garlic, sugar and salt and pepper to taste. Stir gently.
3. Cover and simmer over a very low heat, stirring from time to time, for 25-30 minutes, or until the mixture
is soft and the tomato juices have
evaporated.
4. Spoon the mixture into a warmed serving dish and either serve hot or allow to cool and serve cold, but not chilled.
2. Add the tomatoes, garlic, sugar and salt and pepper to taste. Stir gently.
3. Cover and simmer over a very low heat, stirring from time to time, for 25-30 minutes, or until the mixture
is soft and the tomato juices have
evaporated.
4. Spoon the mixture into a warmed serving dish and either serve hot or allow to cool and serve cold, but not chilled.
serving amount
serves 4
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