Sparks from the Kitchen

What a delicious combination of onion, red pepper and tomato. I made this on Sunday morning and put it in the fridge to cool and then was invited to a friends house for some wine and apps.  I brought some with me and it was great chilled and put onto toasted pita wedges.  This can be served warm, cold or at room temperature and is so versatile! Put it on a sandwich or on a cracker or eat as a side salad…the list goes on an on. Such a fresh refreshing little salad.

Peperonata (Braised Sweet Peppers, Tomatoes and Onions)

Ingredients:

• 1lb (500g) red bell peppers (capsicums), stems, ribs and seeds removed
• 1/4 cup (2fl oz) extra-virgin olive oil
• 1 red onion, halved and thinly sliced crosswise
• 2 bay leaves
• 3 tomatoes, seeds removed and coarsely chopped
• Kosher salt and freshly ground pepper

Instructions:

1. Cut the bell peppers into 2 inch squares. In a saucepan over low heat, combine the peppers, olive oil, onion and bay leaves and cook, stirring often, until the vegetables are softened and have released their juices-about 15 minutes.
2. Add the tomatoes, season to taste with salt and pepper and simmer gently until the vegetables are soft, about 5 minutes. Remove and discard the bay leaves.

Serve warm or chilled.

Slightly adapted from Williams-Sonoma Florence cookbook.