Sweet Peperonata Salad Recipes

PEPERONATA

Steps:

• Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, garlic and bay leaves and cook, stirring occasionally, until the onion is soft, about 6 minutes. Add the tomato paste, 1 1/2 teaspoons salt and 1/2 teaspoon pepper and cook, stirring, until the tomato paste turns brick red, about 5 minutes.
• Add the bell peppers and cook, stirring occasionally, until they begin to soften, about 10 minutes. Add the wine and 1 cup water, increase the heat to high and bring to a boil. Reduce the heat to medium low, cover and simmer until the peppers are very soft, about 30 more minutes.
• Uncover, increase the heat to medium and continue cooking, stirring occasionally, until most of the liquid has evaporated, 20 to 25 more minutes. Remove the bay leaves. Stir in the basil and balsamic vinegar and season with salt and pepper.

BEST ITALIAN PEPERONATA RECIPE

Steps:

• Pour the oil in a large frying pan or a wok, heat up and place the thinly sliced red onion
• Cook steering regularly until the onions are soft and translucent
• Meanwhile, cut the peppers in half lengthwise, remove the stork and seeds and slice them about 1 cm thick
• Add the peppers to the onions, season slightly and cook on a lively heat for 5 minutes steering regularly
• Add half of the basil laves and the passata, cover the pan, reduce the heat and cook for a further 10 minutes
• By now the peppers should be soft and the sauce should have a creamier consistency
• Taste and adjust seasoning, add the remaining basil and serve

SWEET PEPERONATA SALAD

Steps:

• Heat oven to 160C/140C fan/gas 3. Halve and deseed the peppers, then roughly cut into large chunks. Whisk together the vinegar, olive oil and honey with some seasoning to make a dressing. Spoon two-thirds into a shallow roasting tin with the peppers, toss together, then roast for 1 hr until the peppers are very soft and just starting to char at the edges. Meanwhile, mix the onion and garlic into the remaining dressing. Stir the sultanas into the peppers and roast for 10 mins more.
• Let the peppers cool for 10 mins, then transfer to a platter or large bowl, scatter over the parsley, capers and remaining dressing before tossing everything together.

PEPERONATA

Steps:

• Chop tomatos, removing cores.
• Cut capsicums (sweet peppers) in half lengthways and remove seeds and cores. Slice flesh. Peel onion and slice.
• Crush, peel and chop garlic.
• Heat oil in large frying pan. Add onion and garlic. Saute until onion is clear. Add slices cpsicum and cook for 3 minutes. Add tomatos and herbs.
• Cover and cook over a low heat for 15 minutes, stirring from time to time.