PEPERONATA

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PEPERONATA

Peperonata

Ingredients
1/4 cup Olio Carli Extra Virgin Olive Oil
2 medium onions, chopped
3 cloves garlic, finely sliced
3 medium red peppers, or a mix of red and yellow peppers, sliced thinly
1 jar (7.05 ounces) Marinella Semi-Dry Cherry Tomatoes
1/2 can (about 7 ounces) La Bella Cherry Tomatoes, crushed 
Sea Salt and Black Pepper to taste
1/2 teaspoon dried Sicilian oregano
2 tablespoons fresh Italian parsley, chopped
Heat a deep saute pan, and add 2 tablespoons oil. Saute onions and garlic until soft, about 10 minutes. In a separate medium skillet, heat 1 tablespoon oil, and add peppers. Saute until slightly soft, about 10 minutes. Do not allow to brown.
Add tomatoes and peppers to the pan with the garlic and onions, and stir. Add salt and pepper to taste, sprinkle with oregano and half the parsley. Cook uncovered over very low heat for about 45 minutes, until vegetables are soft and mixture is well-combined

 

Peperonata can top polenta or pasta, or can be a vegetable side dish for fish or meat.

Ingredients

Heat a deep saute pan, and add 2 tablespoons oil. Saute onions and garlic until soft, about 10 minutes. In a separate medium skillet, heat 1 tablespoon oil, and add peppers. Saute until slightly soft, about 10 minutes. Do not allow to brown.

Add tomatoes and peppers to the pan with the garlic and onions, and stir. Add salt and pepper to taste, sprinkle with oregano and half the parsley. Cook uncovered over very low heat for about 45 minutes, until vegetables are soft and mixture is well-combined.

 

 

 

Referenced Products