* Exported from MasterCook *
Italian Tomato Pepper Condiment - Piperonata
Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
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1 onion -- sliced
2 red peppers
2 green peppers
6 large tomatoes -- (dark red and very ripe)
2 tablespoons olive oil
Salt -- freshly ground pepper and sugar
1 clove garlic -- crushed
leaves of fresh basil
Heat the olive oil in a casserole, add the garlic and cook for a few seconds, then add the sliced onion, toss in the oil and allow to soften over a gentle heat in a covered casserole while the peppers are being prepared. Halve the peppers, remove the seeds carefully, cut into quarters and then into strips across rather that lengthways. Add to the onion and toss in the oil; replace the lid and continue to cook.
Meanwhile peel the tomatoes (scald in boiling water for 10 seconds, pour off the water and peel immediately). Slice the tomatoes and add to the casserole, season with salt, freshly ground pepper, sugar and a few leaves of fresh basil if available. Cook until the vegetables are just soft, 30 minutes approx.
Serves 8-10
Piperonata, unlike the tomato fondue and mushroom a la crème can be eaten cold and is delicious with goat cheese or mozzarella. Drizzle with a little tapenade or pesto
Cuisine:
"Italian"
Source:
"Ballymaloe Cookery School, Ireland"
S(Formatted by Chupa Babi):
"June 2011"
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Per Serving (excluding unknown items): 63 Calories; 3g Fat (44.0% calories from fat); 1g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 9mg Sodium. Exchanges: 1 1/2 Vegetable; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
