Peperonata
INGREDIENTS
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1 kg mixed bell peppers (red, yellow, green)
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400 g red onions (Tropea-type)
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400 g tomato purée
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40 g extra‑virgin olive oil
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2 garlic cloves
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salt, to taste
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black pepper, to taste
INSTRUCTIONS
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Wash and dry the peppers. Slice lengthwise around the core, remove white inner membranes, and cut into thin strips.
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Peel and slice the onions.
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In a large pan, heat the oil and add the whole garlic cloves. When warm, add the onions.
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Sauté onions over medium‑low heat for about 15 minutes, stirring occasionally, until softened and releasing their juices.
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Add the pepper strips, season with salt and pepper, stir, and cover. Cook over medium heat for another 15 minutes until peppers soften.
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Remove garlic cloves, pour in the tomato purée, mix, and continue cooking covered for 15 minutes.
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Once cooked, remove lid and serve hot, warm, or cold as a side with meats, fish, cheese—or with bread for “scarpetta” (sopping up the sauce)!
