Peperonata is a really great side for roast meats and especially fish. Though also fantastic as a sauce for pasta. There are tonnes of variations to peperonata, but this is mine, simple and classic!
Ingredients
- 1 Quarter of red pepper and yellow pepper, cut into thin strips
- 1 red onion, thinly sliced
- 1 clove of garlic, chopped finely
- 1 tbsp olive oil
- 2-3 vine tomatoes, chopped
- 1 tbsp tomato puree
- 1 tsp dried oregano
- Salt and pepper
- 1 tsp balsamic vinegar
- 3-4 fresh basil leaves, torn roughly
Method
- Put a wok/pan on medium heat
- Fry the onions and garlic in olive oil and dried oregano
- Add the sliced peppers, fry for a minute or two
- Add the tomatoes and tomato puree
- Season with salt and pepper
- Turn the heat down and stew for 15 minutes, adding a drop of water if it goes too dry
- Add the splash of balsamic and stir to combine
- Add the torn basil leaves and dig in.
Serving suggestion:
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