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Peperonata (condiment)




Source of Recipe


Italy


List of Ingredients




3 T olive oil
1 clove garlic
4-5 red, yellow or green bell peppers
3 medium onions
2 peeled Roma tomatoes
1 tsp salt
freshly ground black pepper
1/3 C dry white wine

Recipe



Add olive oil to a large pot with a good lid, over medium heat. Cut the garlic in half and add. Saute to a golden brown and discard it
Cut the seeded peppers into long thin strips. Cut the onions into quarters and add both to the oil. Cook briskly, stirring constantly. As soon as the onions begin to wilt, add tomatoes, salt and a few grinds of black pepper. Stir well, returning to a boil. Reduce heat and cover with a lid. Simmer 15-20 minutes, stirring occasionally. Raise the heat and add the wine, stir, and boil uncovered 5 minutes, or until sauce has condensed some and vegetables are cooked. Serve hot or cold as a condiment for meats.