Peperonata

I’ve mentioned before that for Christmas my husband bought me a great new cook book called ‘Forgotten Skills of Cooking’ by Darina Allen of the internationally acclaimed Irish cookery school Ballymaloe. Reading the book last weekend found a fantastic, simple recipe that can be used to accompany many dishes, it is Peperonata. I’ve heard of this recipe before but I’ve never made it myself, but now it certainly deserves a place on my blog as it is quick, healthy and easy to make.

All you have to do is slice an onion, lots of peppers and add some tomatoes. Leave the food alone to simmer for half an hour and you have a delicious sauce which can be used with pasta, for chicken or fish and as the topping for a pizza. My son loved the sauce, he ate it all and once again I had filled him full of vegetables without any protest! Hurrah!

Here’s the recipe:

Serves 4 as sauce for pasta:

Ingredients:

  • 1 tbsp olive oil
  • 1 garlic clove, crushed
  • 1 onion, sliced
  • 2 red peppers
  • 2 green peppers
  • 6 large ripe tomatoes*
  • salt, ground pepper and sugar
  • handful of basil leaves

Method:

  1. Heat the oil in a large frying pan, add the garlic and onion, stir for a few minutes until softened.
  2. Add the sliced peppers to the pan, stir and place on a lid (if your saucepan does not have a lid use a plate).
  3. Place the tomatoes* in boiling water for 30 seconds, remove and then peel away their skins, slice the tomatoes and add to the pan.
  4. Add some salt, pepper and approx 1-2 tsp of sugar, plus the basil leaves.
  5. Cook uncovered until vegetables are soft, approx 20-30 minutes on a low heat.

*Alternatively use a tin of chopped tomatoes.

I served my sauce with pasta and a little grated cheese, it really was delicious and later in the week I will use it to top a homemade pizza, I can’t wait!

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