This is a kind of vegetable stew, not unlike Ratatouille but made simply with peppers and tomatoes. It makes a colourful vegetable accompaniment to most grilled or roast meats, particularly if both red and green peppers are used. It can also be served chilled as a starter.
Butter and olive oil for frying
1 large onion, peeled and finely chopped
1 garlic clove, crushed with 1/2 tsp salt
1/2 kg (1 lb). red and green peppers, cored, seeded and chopped
1/2 kg (1 lb). tomatoes, skinned,seeded and chopped
Freshly ground black pepper
1 tsp sugar
1 tsp spoon freshly chopped basil or 1/2 tsp dried basil
1. Heat a knob of butter and 2 spoons of oil in a large saucepan. Add the onion and garlic and fry until golden.
2. Add the peppers and tomatoes and stir in plenty of black pepper, the sugar and basil. Fry the mixture over high heat for a few minutes, then cover, lower the heat and simmer very gently, stirring occasionally, for 20 to 30 minutes or until the peppers and tomatoes are almost a puree.
3. If the mixture becomes too dry during the cooking time, add a little water. Adjust seasoning and transfer to a hot serving dish.
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