Daniel Catalaa

Piperade

Ingredients

  • Bell peppers, different colors (red, yellow, green, orange), x4
  • Garlic, cloves, x6
  • Olive oil, 1/4 cup
  • Onion, medium size, x2
  • Pepper flakes, 1/4 tsp
  • Salt and Pepper
  • Sugar, 1/2 tsp
  • Tomato sauce, large can, x1
  • Tomatoes, fresh, ripe, 5

Instructions

  1. Mise en place: Peel and slice the garlic. Cut the onions down the middle, remove outer leaves, then slice into semi-circles. Cut the bell peppers into julienne (thin strips). Chop fresh tomatoes and place in a bowl, open can of tomatoes sauce and pour into the same bowl along with the sugar.
  2. Saute onions and bell pepper: Place olive oil into a large skilled on medium heat and drop in the garlic and pepper flakes. Once the garlic starts to slightly brown, add the onions and bell peppers and turn the heath up to high. Season with salt and pepper. Cook stirring occasionally until the bell pepper starts to soften a little.
  3. Add tomatoes and simmer: Pour in the fresh chopped tomatoes and tomato sauce and bring to the boil, then lower the flame and keep on a steady simmer for 30-40 minutes to thicken the sauce. Stir occasionally and, once the desire consistency has been reached, shut off the burner and season again as needed with salt and pepper.