Summer Peperonata
5
- ★★
- ★★
- ★★
- ★★
- ★★
Prep time 10mins
Cook time 45mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 (28 ounce) can Tuttorosso San Marzano Style Chopped Tomatoes
- 1/4 cup olive oil
- 1 onion, thinly sliced
- 3 bell peppers (red, green and orange), seeded and cut into strips
- 3-4 garlic cloves, thinly sliced
- 1 tablespoon kosher salt
- 1/2 teaspoon black pepper
- Fresh basil, to taste
Method
Step 1
Place a skillet over medium low heat. Pour in olive oil.
Step 2
Add the onion and garlic and sauté the vegetables until translucent, about 5 minutes.
Step 3
Add the bell peppers and continue to cook for about 10 minutes until the peppers get soft.
Step 4
Pour the Tuttorosso San Marzano Style Chopped Tomatoes onto the pan.
Step 5
Season with salt, black pepper and add a sprig of fresh basil.
Step 6
Cover and simmer the sauce for 30 minutes until the sauce is thickened and bell peppers are soft and tender.
Step 7
Serve warm or at room temperature with crusty bread, bruschetta style.