Peperonata

Name: Peperonata
Ingredients: 4 red peppers; 125 ml (1/2 cup) olive oil; 2 onions, sliced; 3 garlic cloves, crushed; 3 bay leaves; 1 x 410g-tin Italian tomatoes; salt and ground black pepper to taste

Grilled red peppers are cooked in an onion and tomato sauce with lots of bay leaves to give a great flavour. This relish can be refrigerated for one week and I like to serve it with grilled steak rolls or as a topping on grilled cheese sandwiches.

Published 28 September 2021

Method

Preheat the oven to 180 °C (350 °F).
Cut the peppers in half and remove the seeds and membranes.
Place the peppers cut side down on a baking tray and bake in the oven for 20 minutes. Remove from the oven and cover with plastic cling wrap. Cool and peel the peppers. Cut the peppers into strips and set aside.
Heat the olive oil in a sauce pan and add the onions. Cook for 8 minutes or until the onions are soft. Add the garlic, bay leaves and tomatoes. Simmer for 10 minutes. Add the red peppers and simmer for 5 minutes. Season with salt and ground black pepper to taste. Spoon the relish into a sterilized glass jar and seal. Keep in the refrigerator.