Peperonata

Name: Peperonata
Cuisine: Irish
Ingredients: 225 g onion, sliced; 2 tablespoons olive oil; 2 red peppers; 1 garlic clove, crushed; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; pinch of caster sugar; a few leaves of fresh basil; 2 green peppers; 6 large, dark red and very ripe tomatoes (or 1 × 400g tin of chopped tomatoes if fresh are out of season); 6 large, dark red and very ripe tomatoes (or 1 × 400g tin of chopped tomatoes if fresh are out of season); 6 large, dark red and very ripe tomatoes (or 1 × 400g tin of chopped tomatoes if fresh are out of season); a few leaves of fresh basil

Preparation info

Serves
8–10

Difficulty
Easy

Appears in

The New Ballymaloe Bread Book

By Darina Allen

Published 2023

About

This is one of the indispensable trio of vegetable stews that we always have to hand. We use it not only as a vegetable, but also as a topping for pizzas, as a sauce for pasta, grilled fish or meat, and as a filling for omelettes and pancakes. Use organic ingredients when possible.

Ingredients

2 tablespoons olive oil
225 g onion, sliced
1 garlic

Europe
Italy
Ireland
Vegan
Gluten-free

Method

Heat the olive oil in a casserole/Dutch oven over a gentle heat. Add the onion and garlic, toss to coat in the oil, cover the casserole/Dutch oven and allow to soften while you prepare the peppers.

Halve the peppers and remove and discard the seeds. Cut into quarters, then cut the pepper flesh into 2–2.5cm squares or slices. Add to the onion and garlic and toss in the oil. Replace the l