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Classic White Vinegar Peperonata

A home-style Peperonata made with Olive Oil, Tomato Puree, and White Vinegar. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2 tbsp
• 1/2 cup
• 1 tbsp

Method (preview)

1. 1

   Put the onion, garlic and olive oil into an enamel or non-stick saucepan, and cook on a gentle heat with the lid on until they soften, but be careful not to brown them.

2. 2

   This will take about 5 to 10 minutes.

3. 3

   Slice the capsicums into little fingers and add to the softened onions.

4. 4

   Stir in and cook on a low heat, with the lid on, for another 10 minutes and let them soften.

5. 5

   Pour in the pureed tomatoes and turn up the heat.

6. 6

   Add the vinegar, sea salt and parsley leaves and stir through until the parsley just collapses.

7. 7

   Serve immediately as a side dish, or cold as part of an antipasto.