Peperonata

Ingredients

• red peppers (1 kg)
• extra virgin olive oil (4 tablespoons)
• butter (small knob)
• large onion, peeled and finely sliced (1)
• garlic clove, peeled and pressed (1)
• salt (to taste)
• peeled plum tomatoes (or fresh when in season) (450 grams)

Instructions

1. Cut the peppers into strips, about 1cm wide and 6cm long, discarding the seeds, stalks and any pithy white bits.
2. In a heavy-based pan with a lid, warm the olive oil and butter over a medium-low heat, then cook the onion and garlic until soft, translucent and fragrant (they should not brown), which usually takes about 10 minutes.
3. Add the peppers and a pinch of salt, stir, then cover and simmer for 15 minutes, stirring every now and then.
4. Add the tomatoes, stir and then leave, uncovered, at a lively simmer for 30-40 minutes.
5. Stir occasionally, gently pressing the tomatoes against the side of the pan, so they break up.
6. The peperonata is ready when the peppers are soft and everything has come together into a thick stew (it shouldn’t be sloppy).