Peperonata

Ingredients for 6 servings:

• 5 tbsp olive oil
• 1 large onion(s)
• 6 bell pepper(s), red
• 2 garlic cloves
• 700 g tomatoes, alternatively pizza tomatoes from the can
• 1 tbsp parsley, fresh and finely chopped
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Italian side dish

Peel and roughly chop the tomatoes. Peel and thinly slice the onion. Heat the oil in a pan and fry the onion rings until translucent. Halve the bell peppers, remove the seeds, and slice into strips. Peel and crush the garlic. Add both to the onion rings and fry lightly in the pan for 2-3 minutes. Add the tomato pieces and parsley and season with salt and pepper. Cover and simmer on low heat for 30 minutes until the liquid has largely evaporated. 10 minutes before the end of cooking time, remove the lid and let the remaining liquid simmer. Season again to taste. Serve hot as a vegetable side dish with roasted or grilled meat, or serve cold as a starter on baguette.