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
- 4 red or green peppers deseeded and cut into thin strips
- 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
Instructions
- 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.
- Add the tomatoes, garlic, sugar and salt and pepper to taste. Stir gently.
- 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.
- Spoon the mixture into a warmed serving dish and either serve hot or allow to cool and serve cold, but not chilled.
Calories: 192 kcal
Carbohydrates: 18 g
Protein: 4 g
Fat: 13g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 15 mg
Sodium: 68 mg
Potassium: 836 mg
Fiber: 5 g
Sugar: 11 g
Vitamin A: 2667 IU
Vitamin C: 132 mg
Calcium: 46 mg
Iron: 1 mg