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Peperonata


  • Author: Michelle Minnaar
  • Prep Time: 60 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hours 15 minutes
  • Yield: 8 1x
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Ingredients

  • 2 onions, peeled and finely chopped
  • 2 garlic cloves, peeled and crushed
  • 6 red peppers
  • 60ml (¼ cup) olive oil
  • 800ml (2 cans) chopped tomatoes
  • 30ml (2 tbsp) red wine vinegar
  • 30ml (2 tbsp) sugar
  • Salt and pepper, to taste

Instructions

  1. Fry the onions and garlic gently in the oil until softened.
  2. Stir in peppers and cook, stirring occasionally, until starting to soften, about 20 minutes.
  3. Add the tomatoes, stir and then leave, uncovered, at a lively simmer for 30-40 minutes.
  4. You can tell the dish is ready if it resembles a thick stew and the peppers are soft.  
  5. Season to taste and serve as you desire, hot or cold.

Notes

  • The recipe above is quite saucy and ideal for serving in a pasta dish. If you plan on serving it as an antipasti, use only one can of tomatoes.
  • The vinegar and sugar are options. It depends on the tanginess and sweetness of the dish and you taste, of course!

Nutrition

  • Serving Size: 1 serving
  • Calories: 100
  • Sugar: 3.9 g
  • Sodium: 185 mg
  • Fat: 7.4 g
  • Saturated Fat: 1 g
  • Carbohydrates: 9.3 g
  • Fiber: 1.4 g
  • Protein: 1 g