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Sweet & Sour Peperonata

Ingredients:

  • 3 tablespoons extra virgin olive oil
  • 4 golden shallots, thinly sliced
  • 2 cloves garlic, skin on, bashed with the back of a knife
  • 5 capsicums (red, yellow or green), seeds and membrane removed, cut into strips
  • 3 tablespoon white balsamic vinegar
  • 1–1/2 tablespoons caster sugar, to taste
  • salt flakes
  • 1 cup (260 g) tinned crushed tomatoes
  • torn basil leaves, to serve

Method:

Heat the olive oil in a large heavy-based frying pan over medium heat, add the shallot and garlic and cook for 2–3 minutes or until the shallot has softened and the garlic smells fragrant. 

Add the capsicum, vinegar, sugar and a pinch of salt and cook for 1–2 minutes, then pour in the crushed tomatoes. 

Reduce the heat to low, cover with a lid and leave to stew gently for 20–25 minutes.

Remove the lid and increase the heat to medium-high, then cook for 1–2 minutes to reduce the liquid further. Taste for salt and adjust accordingly.

Turn off the heat, top with torn basil leaves and serve hot, warm or cold, preferably with sourdough.