| Cut the red peppers into fairly
thin strips and discard the seeds in the centre.
Cover the bottom of a large saucepan with the olive oil, add the sliced red
peppers and simmer gently, with the lid on the pan for about 10 minutes.Slice the
onion and the garlic clove, and add them to the pan with
the red pepper, and take the lid off. We need the peppers and the onion to soften without
browning.
Whilst all this is going on, skin and chop the tomatoes.
When the onion has softened, add the tomatoes to the pan, together with a splash of dry
white wine. Continue to simmer gently, stirring occasionally, until the tomatoes
have broken down and formed a sauce, 10 minutes say.
Add salt to taste, and just before
you serve the pepperonata, tear a few fresh basil leaves and scatter them
on the top. |
