Peperonata made with Crushed Tomatoes
Peperonata is a simple and versatile Italian recipe containing fresh capsicums. This traditional Peperonata recipe can be enjoyed hot or cold, over crusty bread, alongside meat, or even as a pasta sauce.
Made with Crushed tomatoes
Mutti® Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.
Easy
Ingredients
-
4
red capsicums
( sliced lengthways)
-
14
oz
Mutti® Crushed Tomatoes (Polpa)
-
Salt and pepper
-
chilli flakes
-
dried oregano
-
olive oil
-
crusty bread
Peperonata can be enjoyed either hot or cold, however serving it at room temperature offers maximum taste and flavour.
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Peperonata can be enjoyed either hot or cold, however serving it at room temperature offers maximum taste and flavour.
Peperonata made with Crushed Tomatoes: Method
- In a large fry pan, heat a drizzle of olive oil on medium heat.
- Add capsicums and fry for approximately 10 minutes or until the capsicums have begun to soften. Season with salt and pepper, and add a sprinkle of chilli flakes and oregano.
- Stir in Mutti® Crushed Tomatoes (Polpa). Reduce heat, cover with a lid, and simmer for 30-40 minutes. Occasionally give the capsicums a stir, and once they have become soft and silky, remove from the heat.
- Serve peperonata with a generous drizzle of olive oil and fresh, crusty bread.
