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Peperonata
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Elevate pasta, frittatas, or skewers with this versatile ingredient for a delicious meal.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 1 large brown onion, thinly sliced
  • 2.40 gm salt
  • 1 medium red capsicum, cut into 1cm thick strips
  • 1 medium yellow capsicum, cut into 1cm thick strips
  • 3 ripe roma tomatoes, roughly chopped
  • 20.00 ml red wine vinegar
Instructions:
  • In a large saucepan over medium-low heat, gently heat the oil. Add the onion and salt. Cook while stirring occasionally for about 10 minutes until the onion is soft and translucent, not browned.
  • In a pan, combine capsicum and garlic. Sauté for 5 to 7 minutes until capsicum is tender. Add tomato and continue cooking for 12 to 15 minutes until tomato is soft and pulpy. Stir in vinegar, then let it cool completely before serving.
  • Place the Peperonata in a sealed container and store in the refrigerator for up to 4 days.

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