PeperonataImage by Guy Bailey

Ingredients (8)

  • 2 tbsp extra virgin olive oil
  • 1 large brown onion, thinly sliced
  • 1 tsp salt
  • 1 medium red capsicum, cut into 1cm thick strips
  • 1 medium yellow capsicum, cut into 1cm thick strips
  • 2 garlic cloves, finely chopped
  • 3 ripe roma tomatoes, roughly chopped
  • 1 tbsp red wine vinegar

Method

  • Step 1 Heat oil in a large saucepan over medium-low heat. Add onion and salt. Cook, stirring occasionally, for 10 minutes or until onion has softened, but not browned.
  • Step 2 Add capsicum and garlic to pan. Cook, stirring occasionally, for 5 to 7 minutes or until capsicum is tender. Add tomato. Cook, stirring occasionally, for 12 to 15 minutes or until tomato softens and becomes pulpy. Stir in vinegar. Remove from heat. Set aside to cool completely.
  • Step 3 Transfer Peperonata to an airtight container. Refrigerate for up to 4 days.