Peperonata

Name: Peperonata
Yield: Serves 4 as a side
Ingredients: 2 yellow (bell) peppers, sliced; A few fresh oregano sprigs or ½ teaspoon dried oregano; ½ tablespoon red wine vinegar; 1 × 227-g (7-oz) tin chopped tomatoes, plum tomatoes or cherry tomatoes; Salt and freshly ground black pepper; 2 garlic cloves, crushed or finely grated (shredded); 2 red (bell) peppers, sliced; 1 teaspoon granulated white sugar; 2 tablespoons olive oil; 2 onions, sliced

Preparation info

Serves
4
as a side

Difficulty
Easy

Appears in

The Tinned Tomatoes Cookbook

By Samuel Goldsmith

Published 2024

About

Slow-cooked peppers in tomato sauce are a great accompaniment to meats, but also work well in a summer salad. Feel free to serve either hot or cold.

Ingredients

2 tablespoons olive oil
2 onions, sliced
2 garlic cloves, crushed or finely grated

Sauce
Summer
Gluten-free
Vegan

Method

Heat the oil in a large saucepan with a lid over a gentle heat. Add the onions and fry for 10-12 minutes or until softened but not golden. Stir in the garlic, cook for 1 minute, then add both red and yellow peppers and stir well. Put the lid on the pan and cook for 20-30 minutes over a low heat until the peppers have softened.

Remove the lid then pour in the tinned tomatoes and vinegar,