Friday, July 5, 2013


peperonata, made of fresh bell peppers. photo: michael marquand, recipe: leonoor ottink

2 red bell peppers, chopped
1 onion, chopped
4 garlic cloves, sliced
400 gr. canned tomatos
olive oil
a pinch of sugar
salt & pepper
handful of flat leaf parsley or cilantro, roughly chopped.

fry the onion for about 10 minutes, add the peppers and fry for another 10 minutes until soft, stir occasionally.
add the garlic, fry for 3 minutes while stirring and add the tomatoes, sugar, salt and pepper. bring to a boil and let it simmer gently for 30 minutes. stir in the parsley or cilantro, and taste for salt and pepper. 
serve at room temperature.
delicious as a side dish with grilled fish and lamb chops, or with good bread as a starter.

1 comment:

  1. Love this picture from the Chelsea Market; one of my favorites to get my veggies each week!


email us: