Peperonata

When I was growing up, I remember Peperonata as a frequent side dish at the dinner table.  Peperonata is in the family of Ratatouille or Caponata, except it does not contain eggplant, or raisins.  It’s simply red, yellow and orange peppers, with tomatoes, onion, garlic and olive oil.  You can use whatever color peppers suits your fancy.  If you don’t like a certain color pepper, then don’t include it.  Peperonata is best served room temperature or cold.  It goes well with fish, meat and is great in sandwiches.  Sometimes the best dishes are simple and uncomplicated.

 

Take 6 peppers and rinse well.

Remove the seeds and core.

Slice into strips.

Thinly slice 1 onion.  You can use a red or yellow onion.  a red onion will give you a sweeter taste.

add about 4 tablespoons of extra virgin olive oil to heavy pot.  I like using a dutch oven.

Add sliced onions to pot.

Cook onions tell they soften, about 5 minutes or so.

Take 2 cloves of garlic and slice.  Add to pot with the onions.

Add the sliced peppers to the onions in the pot.

Take some nice ripe tomatoes and…

Score with a knife and roast for a couple of minutes, just enough till the skin starts to wrinkle and break away from the tomato.

The skin will peel off easily.

Peel and seed the tomatoes and add to the pot.  Add salt & pepper.

Baci lost interest in the kitchen and snuck up on the couch, watching me from afar.

Stir frequently till it cooks down.  Cook for about 30 – 40 minutes on medium low heat.

Add 1 tablespoon of good quality balsamic vinegar and it’s done.

 

Serve cold or at room temperature.

 

Ingredients:

6 peppers of various colors

3 – 4 tomatoes

1 yellow or red onion

2 cloves garlic

4 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

salt and pepper to taste

 

Cooking method:

Clean peppers, removing seeds and core and cut  into strips.  Take a heavy pot and heat up olive oil and toss in 1 thinly sliced onion.  Cook until soft, about 5 minutes.  Add the peppers and stir frequently.  Take 3 – 4 tomatoes, remove skin and seeds.  You can do this by scoring the tomato with a knife and roast the tomato over an open flame for a minute, until the skin starts to break open.  Cut the tomatoes and remove seeds.  Chop the tomatoes and add to the peppers.  Season with salt and pepper.   Stir frequently until they start to cook down and cover.  If you see that there is too much liquid in the pot after 30 minutes, then remove the cover and continue to cook. Cook for a total of 40 – 45 minutes.  Once done, add 1 tablespoon of balsamic vinegar.  Let cool and refrigerate.  Serves 8 – 10