Peperonata ( Peppers , Tomatoes , Onions) |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Origin: Italian Cookbook by Region (Italy). This colorful dish is served cold with hors- d'oeuvres and hot with roast or grilled chicken , lamb or pork This really tastes like candy. Ingredients:
3 large red bell peppers |
3 large green bell peppers |
4 -5 tablespoons olive oil |
1 cup of diced onion |
2 -3 garlic cloves, minced |
2 bay leaves |
1 lb of ripe tomato, cut in quarters (i use italian tomatoes manzano) |
salt & freshly ground black pepper |
Directions:
1. Cut bell pepper in half and clean the inside. Rinse them under cold water and cut in strips.
2. In a frying pan, heat oil and add onions, garlic, bay leaf, and mix occ.
3. Add the bell peppers; cover and cook 10 minutes.
4. TAdd tomatoes, salt and pepper and keep cooking another 30 minutes.
5. Uncover and mix occ. until sauce reaches the desired thickess.
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