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Peperonata

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Peperonata

Portions:

30

Preparation Time:

Cooking Time:

Ingredients

  • 1 bag (2 kg) Arctic Gardens Grilled Red Pepper Strips
  • 10 tomatoes (1 kg) Fresh Italian tomatoes
  • 5 tbsp (75 ml) Olive oil
  • 1 cup (250 ml) Chopped onion
  • 1 tbsp (15 ml) Chopped garlic
  • 1 tsp (5 ml) Dried thyme
  • 2 Bay leaves
  • 1/2 tsp (2.5 ml) Red chili pepper flakes
  • 1 tsp (5 ml) Salt
  • 1/2 tsp (2.5 ml) Ground black pepper

Preparation

  1. Thaw the grilled red peppers strips in a colander.
  2. Quarter the tomatoes.
  3. Preheat the oven to 350° F (180° C).
  4. In a roasting pan, put the quartered tomatoes, add 1/4 cup (60 ml) of olive oil, a pinch of thyme and the bay leaves. Add salt and pepper.
  5. Mix together all the ingredients and put in the oven for 8 to 10 minutes to make a tomato compote.
  6. In a Dutch oven, heat the remaining olive oil. Sweat the onions and garlic for 2 minutes.
  7. Add the sweet peppers, remaining thyme and chili pepper flakes. Add the salt and pepper and cook for 5 minutes on medium heat.
  8. Pour the sweet red pepper mixture into the roasting pan onto the tomato mixture. Stir and return to the oven for 5 minutes.
  9. Serve hot as a side for grilled fish or roasted chicken.