Peperonata

Categories: August

Ingredients

• 4 tbsp olive oil
• 2 large onions, thinly sliced
• 2 garlic cloves, crushed
• 2 red peppers, deseeded and thinly sliced
• 2 yellow or orange peppers, deseeded and thinly sliced
• 6 large, ripe tomatoes, peeled, deseeded and sliced
• pinch of caster sugar

Directions

1. Heat the oil in a wide, deep frying pan over a medium-low heat, add the sliced onions and cook, stirring occasionally, for 15 minutes, or until starting to caramelise. Add the garlic and peppers and cook for a further 10 minutes, stirring occasionally.

2. Add the tomatoes to the pan, sweeten with the sugar, then season. Simmer for 35 minutes, stirring occasionally, until thickened and the peppers are very soft. Cool to room temperature before serving. Serve with the gammon.

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