Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Sweet red and yellow peppers slowly stewed with onion, garlic and tomato into a soft, glossy Italian relish.
Side dish. Good with grilled sausages, roast chicken or pork chops. Find a main
Equipment: Large lidded frying pan
Measures and names
Ingredients
- 4 peppers, mixed red and yellow, about 600 g, deseeded and cut into strips
- 2 tbsp olive oil
- 1 onion, thinly sliced
- 2 garlic cloves, sliced
- 200 g tinned chopped tomatoes
- 1 tbsp red wine vinegar
- 1 small handful of basil leaves
- Salt and black pepper
Method
- Heat the oil in a large frying pan over a medium heat. Add the onion and cook for 5-6 minutes until soft.
- Add the peppers and a good pinch of salt, cover and cook for 10 minutes, stirring now and then, until they start to soften.
- Add the garlic and cook for 1 minute, then stir in the tomatoes. Cover and simmer gently for 15 minutes, then uncover and cook for 5 minutes more until the peppers are very soft and the sauce is thick.
- Stir in the vinegar, season to taste and tear over the basil. Serve warm or at room temperature.
Swaps and tips
The long, gentle cooking brings out the peppers' natural sweetness, so no sugar is needed. Keeps for 4 days in the fridge and is lovely cold.
Easy variations
- Add a few black olives and capers
- Stir in a pinch of chilli flakes with the garlic
- Add a few anchovy fillets with the onion
- Finish with chopped flat-leaf parsley instead of basil
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 2 g | 12 g | 4 g | 6 g | 110 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
