Peperonata is a mixture of stewed sweet peppers made with onions, garlic, tomatoes and fresh basil. Peperonata is an ideal addition to grilled meat dishes.
It is necessary
- - 500 g of yellow and red sweet peppers;
- - 250 g of tomatoes;
- - 2 small heads of red onions;
- - 3 tbsp. tablespoons of cold-pressed olive oil;
- - 3 cloves of garlic;
- - 20 fresh basil leaves;
- - 1 tbsp. a spoonful of red wine vinegar;
- - 4 slices of white bread;
- - salt to taste (preferably sea salt);
- - ground black pepper to taste.
Instructions
Step 1
Pour cold water into a large saucepan, add salt, put on high heat and bring to a boil. After the water boils, dip the tomatoes into it, bring to a boil again and cook for another 30-40 seconds. Use a slotted spoon to catch the tomatoes out of the water, and place them in a colander to allow excess water to drain. When the tomatoes have cooled, transfer them to a cutting board and peel them. Cut each tomato into 4 pieces and remove the seeds. Cut the tomato slices into cubes and transfer to a separate bowl.
Step 2
Cut the sweet peppers into cubes (5 cm each), finely chop the onion, crush the garlic under a press, break the fresh basil with your hands. Fry slices of white bread on the grill or in a toaster.
Step 3
Put a large deep frying pan on high heat. Pour olive oil into it and let it heat up well. Put diced bell pepper, chopped onion and chopped garlic into a frying pan with hot oil. Reduce heat to medium, close the lid and sauté the vegetables until they are lightly browned (5-7 minutes). To sautéed vegetables add salt to taste, a few pinches of ground black pepper and fresh basil leaves. Mix all components thoroughly and simmer for about 10 minutes.
Step 4
After the specified time has elapsed, pour wine vinegar into the pan, stir and simmer for a few more minutes. Add chopped tomatoes and stir again. If the pan is dry, add some water or vegetable broth to it. Close the lid and simmer for 20-25 minutes, until the peppers are tender and the tomatoes are mashed.
Step 5
Sprinkle the finished dish with chopped fresh basil leaves, arrange on plates and put in them a slice of grilled white bread.
