Ingredients

The following ingredients have 6 Servings
  • 1 tbsp olive oil
  • 6 large bell peppers different colours (sliced (around 900g-1kg))
  • 1 red onion (finely sliced)
  • 2 garlic cloves (peeled but left whole)
  • 1.5 cups jarred strained tomatoes (passata) ((500g))
  • 1/2 cup water ((120ml))
  • 2 tbsp capers
  • 1 tsp white wine vinegar
  • salt and pepper (to taste)

Instruction

  • Add 1 tbsp of olive oil to a saute pan or deep skillet on a medium heat. Once hot, add the onion and whole garlic cloves and saute, stirring often until the onion has softened (about 5 minutes).
  • Add the sliced bell peppers and stir to coat in the oil. Cover the pan with a lid and cook the peppers for 25 minutes until tender but not completely soft.
  • Add the strained tomatoes, water, caper, vinegar and a good pinch of salt and pepper and stir to mix everything together.
  • Simmer uncovered for 15 minutes or until the peppers are soft and the sauce has reduced. Taste to see if it needs any additional salt then serve as a side or antipasto.