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| Pepperonata |
| Recipe contributed by Dennis DeKlerk |
| Ingredients |
|
| Preparation |
| Core and seed peppers and slice vertically into 1/2 inch strips. Peel and slice onions - 1/4 inch slices. Slice garlic thinly. Place olive oil, peppers, garlic, rosemary sprig and onions in olive oil in a sauté pan. Set over low heat sautéing until onions and peppers have softened and caramelized. Remove rosemary. Mix tomato paste with 2 tablespoons of warm water. Pour into saute pan, stir to combine. Simmer for about two minutes. Remove pan from heat, stir in parsley. Serve warm or room temperature with bruschetta or alongside grilled meats. |
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