Peperonata
Meltingly tender peppers simmered with tomatoes and garlic.
Active time20 min
Cooking35 min
Total1 h
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Ingredients
- 10 g garlic
- 300 g yellow peppers
- 400 g red peppers
- 300 g tomatoes
- 30 ml olive oil
Preparation
Wash the peppers, remove the stalks and seeds, then cut into strips. Wash and dice the tomatoes. Peel and thinly slice the garlic.
10 g garlic300 g yellow peppers400 g red peppers300 g tomatoes- knife
Heat the oil in a sauté pan. Add the peppers and garlic, cover and cook for 15 minutes over a low heat, stirring occasionally.
30 ml olive oil- sauté pan
Add the tomatoes, cover and cook for a further 20 minutes, until the vegetables are meltingly tender. Serve hot or warm.
- sauté pan
Allergens
No allergens identified in the ingredients.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration