Peperonata

Ingredients

• 6 peppers (various colors!)
• 2 red onions
• 2 cloves of garlic
• tiny rosemary sprig
• 1-2 cups tomato sauce (can be passata, canned tomatoes, grated and cooked fresh tomatoes…)
• splash of vinegar

Put the two garlic cloves (smashed) in a pot with 1-2 tablespoons to oil. Heat to medium heat, add the onions (sliced into medium julienne), cook until translucent. Add a pinch of salt. Add the peppers (sliced into batonnets). Cook uncovered for 5 minutes. Put a lid on the pot and cook until (the peppers are soft) - 5 minutes. Add the tomato sauce and cook for the remaining 5 minutes. Salt to taste, and if so inclined, add a splash of vinegar.

Serve cold, possibly after a day in the fridge.

References

Source

Section author: Carlo