Pepperonata

This grew from a recipe I had years ago and developed to suit my tastes and those of my family, as well as my purse!

 

You will need:

4 peppers, a mix of red, orange, green or yellow, sliced into strips roughly 1cm x 5cm £2

1 onion, finely chopped 15p

1 tin chopped tomatoes 31p

1 tbsp extra virgin olive oil 6p

1 tsp paprika 9p

1 tsp cayenne pepper 9p

1 tsp garlic granules 3p

1 tsp dried mixed herbs 4p

1 stock cube 10p

black pepper, to taste

56p per serving

 

1. Heat the oil in a pan over a medium heat and add the onion.

2. Cook the onion until soft, shiny and waxy.

3. Add the pepper and heat through until the pepper begins to wilt.

4. Add seasoning.

5. Add the tin of tomatoes.

6. Simmer gently, stirring regularly, until the mixture has thickened.

7. Serve with rice, jacket potatoes or pasta, or as a vegetable side dish to accompany fish or sausages.

8. Enjoy!

 

TOP TIPS

To de-seed a pepper: using a small, sharp knife cut off the top of the pepper about 1.5cm from the top. Reach inside and pull out the centre, seeds and soft white flesh. Remove any remaining seeds with your fingers. You can then slice vertically, for pepper strips, or horizontally, for pepper rings.

Peppers can be used to add sweetness and remove tartness from a tomato-based dish (especially when using tinned tomatoes).

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