- 4 tbsp olive oil
- 250g red onions, sliced
- 2 cloves garlic, crushed
- 2 bay leaves
- 4 red 5 Acre Farm peppers
- 2 yellow 5 Acre Farm peppers
- 500g ripe 5 Acre Farm tomatoes, skinned and chopped
- Salt and freshly ground pepper
- Pinch of sugar
- Tablespoon of red wine vinegar to taste
Heat the oil in a very large frying pan over a medium heat. Add the onions, garlic and bay leaves and fry gently for about 5 minutes, stirring occasionally.
Meanwhile, halve the peppers and remove the cores, seeds and white membranes.
Slice the peppers into strips. Add to the pan, then cover and cook gently for 10 minutes.
Add the vinegar & allow to sizzle for a minute, then add the tomatoes and season well with salt, pepper and sugar. Cook, uncovered, stirring frequently, for 30 minutes or until the mixture is thick.
Remove the bay leaves and check the seasoning.
The pepperonata can be served hot or cold. It’s delicious served with a hunk of crusty Mark’s Bread or stirred through pasta, with a sprinkling of fresh parsley.