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Try something different this barbecue season with Filippo's authentic peperonata recipe. Sliced peppers are slowly stewed with garlic and basil until tender and bursting with flavour. Serve it with toasted bread or grilled meats for a wonderful barbecue side dish.
Add the olive oil to a saucepan and place over a medium-low heat. Add the garlic, onions and basil and sautè until extremely soft
2
Add the sliced peppers to the pan, stir and cover with a lid. Cook over a low heat for 30 minutes, stirring occasionally
3
Add the tomatoes and continue to cook until the peppers are very tender, but not mushy as they should still hold their shape. Either season and serve while warm, or allow to cool before finishing and serving
4
Just before serving, season with salt and pepper to taste. Finish the peperonata with the balsamic vinegar then serve with warm breads or as a side to a larger feast