Rustic Peperonata

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

1. Put a wok/pan on medium heat
2. Fry the onions and garlic in olive oil and dried oregano
3. Add the sliced peppers, fry for a minute or two
4. Add the tomatoes and tomato puree
5. Season with salt and pepper
6. Turn the heat down and stew for 15 minutes, adding a drop of water if it goes too dry
7. Add the splash of balsamic and stir to combine
8. Add the torn basil leaves and dig in.

Serving suggestion: