Pic of Peperonata


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Side Serves 4 40 min
A simple, vivid and versatile veggie dish. Serve grilled on toast with a little cheese; beside a steak (lamb or beef) or pork sausages; stirred through pasta, or on top of a bed of polenta. This will keep well in the fridge for a day or two – longer if kept in a jar and sealed with olive oil.


  • 1 onion, sliced
  • olive oil
  • 1 garlic clove, chopped
  • 2-3 red peppers, sliced
  • 1 tin chopped tomatoes, drained
  • pinch cayenne pepper
  • salt and pepper


Prep time: 10 min
Cooking time: 30 min
  • Step 1

    Cook the onion in olive oil for about 10 minutes, until soft. Add garlic and peppers and cook gently for about 10 minutes.
  • Step 2

    Add the tomatoes and a pinch of cayenne pepper, then cook for another 10 minutes or so, until thick. Season, adding more cayenne if you like.