Red pepper tomato pepperonata
A lovely fresh mix of roasted red peppers cooked slowly in olive oil with garlic and tomato and finished with fresh basil. The red peppers are roasted and skin removed before being added to the remaining ingredients and cooked. The slow cooking allows for all the different flavours to mingle together. This dish is good eaten at room temperature.
Pepperonata can be used in a variety of ways. It is great on bruschetta or stirred in with pasta and some mozzarella. Used this way it can be baked in the oven for a short while or used as a side dish to complement grilled or fried chicken. In it’s simplest form heat it through thoroughly and enjoy with a couple of fried eggs.
Pepperonata can be served with a variety of other dishes including our courgette, chilli chunks and (or) caponata as a very easy but delicious antipasti mix. Add some fresh celery heart and crispy lettuce leaves, some olives, hard boiled eggs, cheese and bread for a picnic lunch.
Price shown is for a 300gm serving.
Ingredients: Sweet red peppers, Italian chopped tomatoes, extra virgin olive oil, unsalted butter (milk) (can be omitted on request, please email; [email protected]) onion, garlic, salt & pepper and fresh basil
(allergens identified in bold)