Wednesday, 20 February 2013


This is an Italian side dish with lots and lots of colorful bell peppers and ripe tomatoes. Very easy and quick to prepare. Juicy indeed. Though there are different methods we can follow I customised this one to make it super quick to be served.


Ripe tomatoes- 10(finely chopped)

Red, green and yellow bell peppers- 1 (sliced)

Scallions- 3 (chopped)

Dried oregano- 1 tspn

Minced garlic- 1 tspn

Ground black pepper- 1 tspn

Olive oil- 2 tbspn

Red wine vinegar- 1tspn

Salt to taste


Heat the pan and add the olive oil under low fire. Add the minced garlic followed by the scallions. When the scallions turn brown add the chopped bell peppers.

Gently mix it and add the chopped tomatoes, with salt, pepper, oregano and red wine vinegar.

Cover the pan and wait until the tomatoes turn soft. Remember to cook under low fire. With red wine vinegar and the steam locked up in the pan the tomatoes turn soft and juicy.

Serve hot with bread. I like the Prosciutto and Peperonata combination.

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