פפרונטה פלפלים מתוקים-חמצמצים

מצרכים

• Extra virgin olive oil
• 1kg mixed peppers
• 500g red onions
• 3 garlic cloves
• 200g tomato passata
• 100ml water
• 3 tbsp of white vinegar
• 15g fresh basil
• 15g fresh parsley
• Fine sea salt
• Freshly ground black pepper
• Sourdough bread, to serve

אופן ההכנה

1. Halve the peppers, discard the seeds and as much as the white pith. Thinly slice them and set them aside.
2. Place a large deep frying pan or casserole to a medium heat, add a generous drizzle of extra virgin olive oil follow by the skinless and whole garlic cloves. Cook the garlic for about 3 minutes.
3. Stir in the chopped peppers and cover with a fitting lid. Keep an eye on it and occasionally give it a stir.
4. Meanwhile thinly slice the onion and stir them into the pot as well. Season with sea salt and black pepper, cover it and cook it for 30 minutes. Occasionally giving it a good stir.
5. After 30 minutes pick the garlic cloves and use a knife to crush them on the chopping board to create a garlic purée, then stir it back into the pot.
6. Pour in the passata along with the vinegar and water. Stir well all together, cover and cook for a further 20 minutes.
7. After 20 minutes, turn the heat off. Thinly chop the parsley and basil and add this to the peperonata. Let it cool down for 5 minutes before tasting it for seasoning.
8. Serve warm or at room temperature with toasted slices of sourdough bread or pour into a sterilised jar and keep in the fridge up to a week.