Peperonata recipe | Enjoy your meal
The oil in a large heating frying pan over a medium heat. Stir the shallots and tomato puree with the salt. Let it boil for 5-7 minutes until they are caramelized and soft, and then stir in the cloves of garlic. Cook for 1-2 minutes to fragrant. Mix in the finely chopped peppers and the approximately chopped tomatoes. Cook for 25-30 minutes and stir from time to time until everything is Jammy. Stir in red wine vinegar and taste. Let it cool and stay in an airtight container in the refrigerator until it is necessary. Will remain cool for up to four days.
Use this to make ours Lemon flatbread with broccoli and mascarpone or our Lemon orzo with trout.
