Peperonata / Riquísima Guarnición de Pimientos Estofados / Receta Vegana /Vegetariana

One of the most typical recipes of Italian and Mediterranean cuisines, Peperonata, served as an antipasto, a side dish or a main course, is composed of peppers with garlic, onion and tomato. Simple, easy to make and delicious! INGREDIENTS: (4 - 5 servings) 1 kg bell peppers (green, yellow and red) 500 g fresh tomatoes or 300 g tomato pureé 1 large red onion 1 garlic clove 5 tblsp extra virgin olive oil fresh basil salt Instructions: 1). Cut the peppers lengthwise, removing the stem, seeds and internal filaments. Cut into strips and set aside. 2). Heat 5 tablespoons of olive oil in a frying pan over a medium heat. Add the garlic and onion and cook over low heat for 5 minutes, stirring frequently until the onions are soft. Then add the peppers and cook for another 5 minutes. (If using fresh tomatoes, while the peppers are cooking, blanch the tomatoes in boiling water for 3 minutes, drain and plunge into ice water, then peel, seed and dice). 4). Add the tomato pureé or diced tomatoes to the peppers. Season with salt. Add a few fresh basil leaves torn with your hands and mix well. Cover and simmer over low heat for 15 minutes. Stir regularly to ensure the peppers don’t stick to the bottom of the pan. 5). After 15 minutes, remove the lid and cook for an additional 15 minutes over medium heat until the sauce thickens. At the end of cooking, increase the heat if necessary to reduce the liquid. 6). Adjust the seasoning, remove from the heat and let cool. Enjoy warm, or cold.