Pepe Ronata all’ Italiana

8 large red peppers
8 cloves garlic
1 Vidalia onion
1 tomato
extra virgin olive oil
2 T red wine vinegar
1 T water
salt and pepper

Coarsely chop onion and garlic. Heat olive oil in a stockpot, add onion and garlic and saute until tender. Core and slice red peppers. Add to stockpot with more oil if necessary. Toss, cooking over low heat until all ingredients are evenly coated in oil. Add parsley and capers. Pour red wine vinegar and water into a bowl, and add sugar until it tastes sweet and not too “forte.” Add vinegar mixture to stockpot. Add salt and black pepper to taste. Continue cooking until peppers are soft. Serve as antipasti or over freshly cooked pasta.

From Mama Formularo, who related this to me entirely in Italian on July 1, 2003.

You may also like...