Peperonata

Ingredients

• 700 gPeppers, sweet, red, raw
• 300 gPeppers, sweet, green, raw
• 300 gOnions, raw
• 600 gTomatoes, red, ripe, canned, packed in tomato juice
• 60 gOil, olive, salad or cooking
• 25 gVinegar, distilled
• 6 gSalt, table

Method

1. Seed red and green peppers and cut into 1 cm strips. Slice onion into half-moons and coarsely chop tomatoes with their juices.
2. Heat olive oil in a wide pot to 160 °C and soften onion slowly for 8 minutes without browning it.
3. Add both peppers, tomatoes, salt and vinegar. Braise covered at 95 °C for 20 minutes, then uncover and reduce for 12 minutes more.
4. Serve when peppers are tender but not collapsed and tomato juices coat the vegetables. All oil remains in the side dish.