Peperonata – Rustic Italian Pepper Stew
Print recipe
| Serves | 4 to 6 |
| Prep time | 10 minutes |
| Cook time | 1 hour |
| Total time | 1 hours, 10 minutes |
| Dietary | Vegetarian |
| Meal type | Lunch, Main Dish, Side Dish, Snack, Starter |
| Misc | Pre-preparable, Serve Cold |
| Occasion | Barbecue, Casual Party, Formal Party |
| From book | Classic Mediterranean Cookbook by Sarah Woodward |
A simple Italian classic that brings out the best in fresh peppers. Can be prepared ahead of time as the flavours intensify. Makes a perfect accompaniment for any family meal, or a main meal for vegetarians when served with crusty bread.
Ingredients
- 500g mixed red, green and yellow peppers (cored and deseeded)
- 1 large onion (peeled and finely chopped)
- 2 to 4 cloves garlic (peeled and finely chopped)
- 600g plum tomatoes (peeled and finely chopped. )
- 400g tin of chopped plum tomatoes
- salt and pepper (to taste)
- oregano and oregano flowers
Note
A simple Italian classic that brings out the best in fresh peppers. Can be prepared ahead of time as the flavours intensify. Makes a perfect accompaniment for any family meal, or a main meal for vegetarians when served with crusty bread.
Directions
| Step 1 | Cut the peppers into strips. Warm the oil in a large frying pan or a wok, that has a lid and then add the peppers, onion and garlic. Cover and stew for 30 minutes. |
| Step 2 | Add the fresh tomatoes and the tinned tomatoes, and season to taste with salt and pepper. Leave to simmer over a gentle heat, uncovered, for 20 to 30 minutes. |
| Step 3 | Allow to cool before serving, and garnish with oregano leaves and/or flowers. Serve with crusty bread for a light lunch or summer supper. |
