La Peperonata

Serves 6
Preparation Time: 10 minutes
Cooking Time: 45 minutes


Tick off the ingredients as you buy them

  • 1 tablespoon olive oil
  • 6 large capsicums different colours, sliced
  • 1 red onion, finely sliced
  • 2 garlic cloves peeled but left whole
  • 500g Val Verde Passata
  • ½ cup water (120ml)
  • 2 tablespoon capers
  • 1 teaspoon white wine vinegar
  • salt and pepper, to taste

1. Add 1 tablespoon of olive oil to a saute pan or deep skillet on a medium heat. Once hot, add the onion and whole garlic cloves and saute, stirring often until the onion has softened (about 5 minutes).
2. Add the sliced capsicums and stir to coat in the oil. Cover the pan with a lid and cook the capsicums for 25 minutes until tender but not completely soft.
3. Add the passata, water, caper, vinegar and a good pinch of salt and pepper and stir to mix everything together.
4. Simmer uncovered for 15 minutes or until the capsicums are soft and the sauce has reduced. Taste to see if it needs any additional salt then serve as a side or antipasto.