1pound(450 grams) red bell peppers (capsicum)(See Note 1)
¼cupextra virgin olive oil
1onion(See Note 2)
3-4garlic cloves
1cuptomato puree (passata)
1teaspoonwhite wine vinegar
½teaspoonsugar
½teaspoonsalt(divided)
⅛teaspoon ground black pepper
Instructions
Cut the bell peppers (capsicum) in half and remove seeds and white membranes. Cut into ¼ inch (6 mm) strips.
Peel onion and slice thinly.
Peel garlic then chopped finely.
Place a skillet or frying pan over medium low heat. Add olive oil and onions.
Cook gently and stir occasionally, breaking up the onion slices with a wooden spoon until beginning to soften. This will take about 5 minutes then add garlic.
Continue to cook gently for another 5 minutes until onions are soft and melting - not allowing onions and garlic to color.
Add sliced bell peppers (capsicum), stir well and fry gently for 10 minutes.
Add tomato puree (passata) and half the salt and black pepper. Stir well, cover and simmer gently for 30-40 minutes, stirring occasionally.
Remove the lid and stir in the white wine vinegar and sugar.
Continue to simmer for another 10 minutes or so until the sauce is thickened a little and bell peppers (capsicum) have softened and are tender.
Taste and add a further ¼ teaspoon salt, if needed.
Serve warm or at room temperature.
Notes
Peppers - My preference is for red bell peppers but you can choose red, yellow or orange ones. A sweeter peperonata will be achieved with the inclusion of red bell peppers.
Onions - Yellow or brown onions are my preference however red or white onions can also be used.
Tips for success
Cooking time will vary depending on the bell peppers. The peppers should be soft but not falling apart.
If you find bell peppers hard to digest, peel before cooking. Alternatively use roasted bell peppers to prepare the peperonata.
Keep the heat medium low and adjust if necessary. You don't want the vegetable to burn.
Taste and adjust the salt according to your preference.
For more information and FAQ's read the post above.