This, to me, is one of those things that are simply divine on a hot summer´s day and a cold beer of glass of wine. And not only is it yummy, but it is easy to do, it is versatile, it is cheap and it is quick. My mom gave me this récipe a few years back and I am so grateful she did! Trust mom to know what to do in the kitchen!
Peperonata normally has red peppers only but since I had half of a yellow and green pepper, I decided to throw them in too. Great for extra color!
2 large red bell peppers, seeded and diced. (I used 1 and a half large red peppers and added the halves of the yellow and green peppers. The yellow and green peppers were small)
400 grams tomatoes, skinned and chopped, or 400 g canned plum tomatoes
60 ml olive oil
2 to 3 good sized cloves of chopped garlic (If you like garlic, be generous)
Salt and pepper
Pinch of dried chili flakes
Heat the oil in a large pan on low heat with the chopped garlic. Add the peppers. Cook very gently on low heat, stirring occasionally for 3 to 4 minutes.
Add the chili flakes and cook for one minute. Pour in the tomatoes and season with salt pepper and throw in a bit of chopped parsley. Cook gently for about an hour, uncovered, stirring occasionally. It will be ready when most of the liquid has evaporated.
This will keep in the fridge, covered, for several days.
For tapas: Serve cold on toatsed bread as a fantastic tapa. It can also be used as a dip for breadsticks.
For meals: It ican be used as a topping for fish and chicken.
Enjoy! Xxxx Natascha