Directions
In a large skillet, sauté the peppers in the oil with the onion, garlic and bay leaf. Season with salt and pepper, stir and continue to simmer slowly. After 10-15 minutes, add the tomato pulp, lower the heat, and finish cooking. Serve hot.
Ingredients (serves six)
- 6 bell peppers (cleaned of petiole, seeds and pith), cut into squares
- 4 finely chopped peeled tomatoes
- 3 tablespoons olive oil
- 1 clove garlic, chopped
- 1 bay leaf, finely chopped
- ½ sliced onion
- Oregano
- Salt and pepper
Peperonata
Ingredients (serves six)
- 6 bell peppers (cleaned of petiole, seeds and pith), cut into squares
- 4 finely chopped peeled tomatoes
- 3 tablespoons olive oil
- 1 clove garlic, chopped
- 1 bay leaf, finely chopped
- ½ sliced onion
- Oregano
- Salt and pepper
Directions
In a large skillet, sauté the peppers in the oil with the onion, garlic and bay leaf. Season with salt and pepper, stir and continue to simmer slowly. After 10-15 minutes, add the tomato pulp, lower the heat, and finish cooking. Serve hot.
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