Summer Peperonata
10 minutes
Prep Time
45 minutes
Cook Time
4
Servings
Summer is around the corner and this Peperonata dish is so simple to make and so delicious. Fresh vibrant ingredients like Tuttorosso San Marzano Style Chopped Tomatoes take my dish to the next level with beautiful colors and flavors. Perfect on its own or next to your summer grilling! Enjoy! @uncomplicatedchef @thefeedfeed
Ingredients
- 1/4 cup olive oil
- 1 thinly sliced sweet onions
- 3-4 garlic cloves, thinly sliced
- 3 bell peppers, red, green & orange (seeded and cut into strips)
1 (28 ounce) can Tuttorosso® San Marzano Style Chopped Tomatoes in Puree with Sea Salt 28 oz
- 1 tablespoon kosher salt
- 1/2 teaspoon black pepper
- basil leaves, to taste
Instructions
Step one
Place a skillet over medium low heat, pour in olive oil.
Step two
Add the onion and garlic and sauté until translucent, about 5 minutes.
Step three
Add the bell peppers and continue to cook for about 10 minutes until the peppers get soft.
Step four
Pour the Tuttorosso San Marzano Style Chopped Tomatoes into the pan. Season with salt, black pepper and add a sprig of fresh basil.
Step five
Cover and simmer the sauce for 30 minutes until it is thickened and bell peppers are tender.
Step six
Serve warm or at room temperature with crusty bread, bruschetta style.
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