Enjoy this peperonata side with other recipes. Put aside time at the weekend to make it, then enjoy it later in the week using our recipe ideas below
163 kcal
/serving
38 min
Serves
4
Easy
Italian
Vegetarian
Ingredients
- 3 tbsp oil
- 3 finely sliced shallots
- 3 tbsp tomato purée
- 4 crushed garlic cloves
- 3 finely sliced peppers
- 2 roughly chopped tomatoes
- 1/2 tbsp red wine vinegar
Preparation
Not specified
Cooking
- Heat the oil in a large frying pan over a medium heat.
- Stir in the shallots and tomato purée with the salt.
- Cook for 5-7 mins until caramelised and softened, then stir in the garlic cloves.
- Cook for 1-2 mins until fragrant.
- Mix in the finely sliced peppers and the roughly chopped tomatoes.
- Cook for 25-30 mins, stirring now and then, until everything is jammy.
- Stir in the red wine vinegar and season to taste.
- Leave to cool and keep in an airtight container in the fridge until needed.
- Will keep chilled for up to four days.
- Use this to make our lemony flatbreads with broccoli & mascarpone or our lemon orzo with trout.
Plating & Serving
Not specified
Suggested Sides
Nutrition per Serving
163
Calories
2.8g
Protein
2% DV
15.9g
Carbs
5% DV
10.9g
Fat
14% DV
3.9g
Fiber
10% DV
7.8g
Sugars
15mg
Sodium
1% DV
| Diet Type | Low Sodium |
| Health Labels | Vegan Vegetarian Pescatarian Mediterranean Dairy Free Gluten Free Wheat Free Egg Free Milk Free Peanut Free Tree Nut Free Soy Free Fish Free Shellfish Free Pork Free Red Meat Free Crustacean Free Celery Free Mustard Free Sesame Free Lupine Free Mollusk Free Alcohol Free No Sugar Added Sulphite Free Kosher |
* Daily Values based on a 2,000 calorie diet.
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Recipe Details
