Peperonata

Ingredients for 4 servings:

• 6 bell pepper(s), red
• 1 onion(s)
• 2 cloves garlic
• 1 can of tomatoes, peeled
• 1 handful of basil
• 5 tbsp olive oil
• some pepperoncini
• some salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Roasted peppers

This quick and easy dish is great on a buffet or as a side dish for a barbecue. It can be eaten hot or cold. Since I like spicy food, I’m always generous with the chili pepper. Clean the peppers and chop them roughly. Heat the olive oil (you can use a little more than 5 tablespoons, depending on your taste) in a pot until very hot and add the pepper pieces. Now it’s time to be patient! Sauté the pepper pieces over high heat until the skin blisters and develops (dark) brown spots. In the meantime, peel and dice the onion and garlic. Drain and roughly chop the canned tomatoes. Reduce the heat, then add the diced onion and garlic and cook until they begin to brown. Now add the canned tomatoes, salt, and chili pepper and cook over low heat for about 10 minutes. Reduce the heat completely and stir in the basil leaves. Season again as needed.