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Peperonata

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

serves 4
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

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.

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