Peperonata

If you’ve any bell peppers to be used up, this is the rustic peasant dish for you. The flavours are quite simple, as no herbs or spices are (traditionally) added, but the slow (handsoff) cooking process really brings out the natural flavours of the peppers. Time is key, and allow it to simmer as long as possible. Serve with pasta or some nice bread.

(serves 2-3)

50ml olive oil

2 medium onions, thinly sliced in fingers

2 cloves garlic, diced

2 bell peppers, thinly sliced in fingers

400g tin plum tomatoes, sliced

1/2 tsp paprika (optional)

  1. Soften the onions in the oil in a large frying pan, over a low heat, for about 10 minutes until soft and golden
  2. Add the garlic and peppers and again soften over a low heat for about 20 minutes
  3. Add the tin of tomatoes, and paprika if using, and leave over said low heat for another 40 or so minutes. Add some more water if necessary
  4. Serve with pasta or bread
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