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'''Peperonata'''

Serves 8<br>
*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.