Peperonata

This is a fantastic side dish or topping to accompany grilled meats or barbecue meats. It is one of those dishes you can serve hot or cold – and you can even eat it on its own, it is still so memorable. If eating this dish with simply crusty baguettes and nothing else, double the quantities below.

Ingredients

  • oz/50ml good quality extra virgin olive oil
  • 1 large onion (red or white) finely sliced
  • 2 bell peppers (any colour) sliced and deseeded
  • 3 cloves garlic, finely chopped or minced
  • 6 plum tomatoes, chopped
  • ½ tsp dried Herbes de Provence
  • Small handful fresh basil leaves
  • ¼ tsp sugar
  • 2 splashes of red wine (you can substitute for our favourite verjuice!)
  • Salt and pepper to taste
  • Fresh basil leaves (if desired)

Method

  1. Halve, seed and thinly slice two medium-sized peppers, into strips about ½ inch/1cm wide.
  2. Pour 2fl.oz/60ml of olive oil into a shallow pan then add the onion and garlic . Let it cook until soft and pale then add the peppers.
  3. Chop 6 plum tomatoes (or 1 can chopped tomatoes) and add them to the pan, add the wine and let the mixture cook down over a low heat for 30-40 minutes. Half way through the cooking process, add 1tsp dried Herbes de Provence and the sugar. Stir well.
  4. Season with salt and pepper.
  5. Add basil leaves if desired.
  6. Serve with a great French bread, the crustier the better, to mop up the juices!

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