Peperonata

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

This quick and easy dish is great on a buffet or as a side dish for grilling. It can be eaten both warm and cold. Since I like to eat spicy, I am always very generous with the peperoncino.
Clean the peppers and cut into large pieces.
Let the olive oil (depending on your taste you can take a little more than 5 tablespoon) get very hot in a saucepan and add the pepper pieces. Now is the time to be patient! The pepper pieces should be seared over high heat until the skin blisters and gets (dark) brown spots.
In the meantime, peel and dice the onion and garlic. Drain the canned tomatoes and roughly cut them.
Turn the heat down, then add the onion cubes and garlic and fry until they are lightly colored. Now add the canned tomatoes, salt and peperoncino and cook over low heat for about 10 minutes. Turn the heat down all the way and stir in the basil leaves. Season again as needed.

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