Pepperonata

Ingredients

• 3 tbsp olive oil
• 1 small onion, peeled and sliced
• 2 garlic cloves, peeled and crushed
• 2 red peppers, deseeded and sliced
• 1 yellow pepper, deseeded and sliced
• 400 g can chopped tomatoes
• 1–2 tsp caster sugar
• Salt and freshly ground black pepper
• Finely chopped fresh basil or marjoram, or a spoonful of pesto sauce

Method

1. Warm the olive oil in a large saucepan and cook the onion and garlic gently until soft.
2. Add the peppers, cover and cook over a low heat for 8–10 minutes.
3. Stir in the tomatoes, season with sugar, salt and black pepper, and simmer uncovered for 15–20 minutes, until thickened.
4. Stir in the chosen herbs or pesto and serve.