Peperonata
From MyWiki
Peperonata
Serves 8
- 1kg red peppers
- 4 tbsp extra virgin olive oil
- A small knob of butter
- 1 large onion, peeled and finely sliced
- 1 clove garlic, peeled and pressed
- Salt, to taste
- 450g peeled plum tomatoes (or fresh when in season)
- Red wine vinegar, to taste (optional)
- Cut the peppers into strips, about 1cm wide and 6cm long, discarding the seeds, stalks and any pithy white bits.
- In a heavy-based pan with a lid, warm the olive oil and butter over a medium-low heat, then cook the onion and garlic until soft, translucent and fragrant (they should not brown), which usually takes about 10 minutes. Add the peppers and a pinch of salt, stir, then cover and simmer for 15 minutes, stirring every now and then.
- Add the tomatoes, stir and then leave, uncovered, at a lively simmer for 30-40 minutes. Stir occasionally, gently pressing the tomatoes against the side of the pan, so they break up.
- The peperonata is ready when the peppers are soft and everything has come together into a thick stew (it shouldn’t be sloppy). Taste, season generously, and add a dash of vinegar to sharpen things up, should you want to.
