La Peperonata

Name: La Peperonata
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 tbsp olive oil; 6 large bell peppers different colours (sliced (around 900g-1kg)); 1 red onion (finely sliced); 2 garlic cloves (peeled but left whole); 1.5 cups jarred strained tomatoes (passata) ((500g)); 1/2 cup water ((120ml)); 2 tbsp capers; 1 tsp white wine vinegar; salt and pepper (to taste)

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Prep Time: 10 minutes

Cook Time: 45 minutes

Total: 55 minutes

Servings: 6

Cost: $3.37 /serving

Author : Emily Kemp

italian peperonata peperonata

Ingredients

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1 tbsp olive oil6 large bell peppers different colours (sliced (around 900 grams-1kg))1 red onion (finely sliced)2 garlic cloves (peeled but left whole)1.5 cups jarred strained tomatoes (passata) ((500 grams))1/2 cup water ((120 milliliters))2 tbsp capers1 tsp white wine vinegarsalt and pepper (to taste)

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Instructions

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Step 1

Add 1 tbsp of olive oil to a saute pan or deep skillet on a medium heat. Once hot, add the onion and whole garlic cloves and saute, stirring often until the onion has softened (about 5 minutes).

Step 2

Add the sliced bell peppers and stir to coat in the oil. Cover the pan with a lid and cook the peppers for 25 minutes until tender but not completely soft.

Step 3

Add the strained tomatoes, water, caper, vinegar and a good pinch of salt and pepper and stir to mix everything together.

Step 4

Simmer uncovered for 15 minutes or until the peppers are soft and the sauce has reduced. Taste to see if it needs any additional salt then serve as a side or antipasto.