Peperonata

Method

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1. Cook the onions in the oil in a wide pan over low heat 12 minutes, until soft and sweet.

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2. Add the garlic and cook 2 minutes more.

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3. Add the peppers, salt and pepper. Cover and cook over low heat 30 minutes, stirring occasionally, until they have collapsed.

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4. Add the tomatoes and cook uncovered 20 minutes, until the liquid has gone and the mixture is thick and glossy.

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5. Take off the heat and stir in the vinegar and the basil.

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6. Serve hot, warm or at room temperature.

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Chef’s Tips

• Lid on and low heat for the first half hour. They must sweat, not brown.
• Lid off at the end so the liquid goes and the sugars concentrate.
• Vinegar off the heat, or you will not taste it.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Grilled meat
• Bread
• A fried egg on top

Storage & Reheating

Refrigerated for 5 days and better on the third. Freezes 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.