Recipe: Peperonata

PEPERONATA

2 tablespoons butter
2 tablespoons olive oil
1 onion, sliced
8 bell peppers, seeded and sliced
2 pounds tomatoes, blanched, peeled, seeded and chopped
1 teaspoon red wine vinegar
1 teaspoon salt
1/4 teaspoon fresh black pepper

In a stainless steel saucepan or Dutch oven, heat butter and oil over medium-high heat. Add onions and cook about 5 minutes until softened and beginning to brown.

Add peppers; cook, stirring about 10 minutes until softened and lightly browned.

Stir in tomatoes, vinegar, salt and pepper. Cook, covered, another 5 minutes. Uncover and continue cooking on high heat, stirring frequently until almost all liquid has boiled away, about 5 minutes.

Serve hot or cover and refrigerate to serve cold later.

Makes about 3 cups
Source; The Toronto Star, Sept. 15, 1999