Peperonata
Ingredients
- 4 bell peppers, I used red and yellow
- 1 /2 yellow onion
- 2 tbsp olive oil
- 1 celery stick
- 400 ml passata, I only use Mutti
- fresh basil
- salt and pepper, to taste
Instructions
- Slice the peppers into strips, chop the onion and celery.
- Sauté all the vegetables in olive oil on medium-low heat. Add the passata and season. Simmer for 20–25 mins, stirring occasionally. Add a lid too to help the pepper to soften.
- Serve warm or cold. Crusty bread to scoop it up is a must!