Peperonata - Roasted Pepper and Tomato Sauce
The sauce should still be chunky, more of a relish than a sauce. Perfect with lamb or beef or tossed in to pasta with an extra slug of olive oil. Peperonata makes a nice dip with char-grilled bread or crispy pitta bread. Left over sauce can be turned in to soup by whizzing with a little stock or cream.
Preparation time: 10 minutes Quantity: 1/2 pint or so Cooking time: 1 - 1 & 1/4 hours
Ingredients
3 tablespoons olive oil
3 red peppers - diced
3 yellow peppers - diced
1 can / 400 g plum tomatoes - chopped
2 tablespoons chopped parsley or basil
seasoning
Variations -
. Add 2 cloves crushed garlic to the peppers
. Add 1 red or white onion, small diced to the peppers
Method
- Heat the oil in a pan
- Sauté the peppers until soft
- Add the tomatoes
- Bring to a simmer
- Cover with a lid and slow simmer for an hour, stirring occasionally
- Add a touch of water if the mix reduces down too much
- Stir in the herbs
- Season to taste and serve