Peperonata (Italian Slow-Cooked Peppers)

Ingredients

For 4 portions

• 🫑 400g red bell pepper
• 🫑 400g yellow bell peppers
• 🫑 150g green bell pepper
• 🧅 200g onions
• 🥫 400g canned tomatoes
• 🏺 45ml olive oil
• 🧄 10g garlic
• 🍶 15ml red wine vinegar
• 🍚 5g sugar
• 🌿 10g basil
• 🧂 4g salt
• 🍞 200g sourdough bread

Method

1. Deseed the peppers and cut them into wide strips. Slice the onion thinly and the garlic finely.
2. Warm the olive oil in a wide, heavy pan over a medium-low heat. Add the onion with a pinch of salt and cook gently for 8–10 minutes until soft and golden.
3. Add the garlic for 1 minute, then the peppers. Stir well, cover and cook for 10 minutes so they start to soften in their own steam.
4. Add the tomatoes, sugar and the rest of the salt. Cook uncovered for 20–25 minutes, stirring now and then, until the peppers are silky and the sauce has thickened.
5. Stir in the vinegar and cook for 2 more minutes. Taste and adjust the salt.
6. Tear over the basil and serve warm or at room temperature, with the bread.