- 1 large onion, finely diced
- 3 cloves garlic, finely diced
- 2 tablespoons olive oil
- 1 large red capsicum
- 1 large yellow capsicum
- ½ cups tomato puree (400g)
- 1 tablespoon white vinegar
- 1 pinch sea salt
- some Italian parsley leaves or fresh basil leaves
Put the onion, garlic and olive oil into an enamel or non-stick saucepan, and cook on a gentle heat with the lid on until they soften, but be careful not to brown them. This will take about 5 to 10 minutes.
Slice the capsicums into little fingers and add to the softened onions. Stir in and cook on a low heat, with the lid on, for another 10 minutes and let them soften.
Pour in the pureed tomatoes and turn up the heat. Add the vinegar, sea salt and parsley leaves and stir through until the parsley just collapses. Serve immediately as a side dish, or cold as part of an antipasto.
Long, slow cooking helps to bring out the sweetness of the peppers and tomatoes. So dont be tempted to cheat on the cooking time by cooking over a high heat.