Summary

Ingredients

• 3 pepper (s), red, yellow and green
• 500 g tomato (s), preferably beefsteak tomatoes, skinned or 1 can tomatoes (400)
• 2 medium onion (s)
• 1 clove garlic
• 4 tablespoon red wine vinegar
• 4 tablespoon olive oil
• 1 pinch (s) cayenne pepper
• Salt and pepper, freshly ground
• possibly lovage or celery greens

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Instructions

1. Halve the peppers, remove the seeds and dividers, wash the halves and quarter each half. Roughly chop the tomatoes. Halve the onions and cut into thin slices, peel the garlic and cut into small slices.
2. Heat the olive oil in a large saucepan, fry the onions until translucent, then stir in the paprika and garlic and fry with them. Drizzle with vinegar and bring to the boil once. Season with salt, pepper and cayenne pepper, mix in the tomatoes and, if necessary, add a leaf of lovage or celery greens. Turn down the temperature and cover the peperonata for about 20 minutes. Remove lovage or celery greens. The vegetables should be done, but still have a bit of bite.
3. Goes well as a side dish to pan-fried meat or as a vegetarian main course (then double the amount of ingredients).