Peperonata

Bell peppers

If you like Bell Peppers this is definitely for you. Peperonata is a very common summer dish in Italy. It can be served warm or at room temperature, alone or as a side dish. When bell peppers are in season I use to prepare this dish 2 or 3 times a week and if I'm tired of eat it like this I use it as a sauce for my pasta.

Ingredients:

6 bell peppers, yellow, red and green*
2 large onions
4 Tbsp. extra virgin olive oil
1 cup ripe fresh tomatoes or canned plum tomatoes
salt to taste


Instructions:

1. Slice the onions and cook them in the oil until soft.
2. Cut the bell peppers in half lengthwise and clean them. Then cut them crossways into strips approximately 1 inch wide.
3. Add the bell peppers and the tomatoes to the onions, salt to taste.
4. Cook, uncovered, over a medium-high heat for about 40 minutes or until done. If you don't like them too soupy turn up the heat a little.

Notes:

* It is preferably to use only one green pepper or 2 small green ones otherwise the flavor can turn out not too sweet as it should be instead.


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