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A community recipe by

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Classic recipe from Elizabeth Davids Italian food 1954


Serves: 3-4

  • 4 large red peppers (ripe)
  • 6 large tomatoes
  • 1 onion
  • butter
  • olive oil
  • garlic


Peperonata is a community recipe submitted by ProastioMinger and has not been tested by so we are not able to answer questions regarding this recipe.

  • Deseed the pepper and cut into fine strips.
  • skin and chop the tomatoes
  • Melt the sliced onion in the butter and oil. add the peppers and simmer with the lid on for 15 mins.
  • Now add the tomatoes,salt and a clove or 2 of minced garlic. Cook until both peppers and tomatoes are quite soft and most of the oil is absorbed, the mixture should be fairly dry
  • Add fresh basil if in season.
  • Additional Information

    This dish can be eaten hot or cold, and can be easily re heated without spoiling

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