Ingredients Serves 6
- 3 (1.3 lb/600 g) bell peppers
- 1 onion
- 1 clove garlic
- 2 ripe tomatoes
- 3 tbsp oil
- 1 tsp salt
- 1/3 tsp pepper
- 2/3 tsp basil
- 1 cup basmati rice
Cut the onions and bell peppers into strips, mince garlic.
Heat 6 tbsp oil in a saucepan, add onion strips and garlic cloves, and simmer for 20 minutes over low heat, so that they can get really soft and transparrent.
Let's cook tomato sauce. First peal the tomatoes. To make it easier, put them into boiling water for 20 seconds, rinse with cold water and then peel. Cut the tomatoes into small cubes.
Put the tomatoes into a pan, add basil, salt and pepper and cook over medium heat for 10-15 minutes.
Add the bell pepper to the saucepan and simmer over low heat for half an hour until they get soft. Add the tomato sauce, wait 10 minutes and turn off the flame. Peperonata is ready.
Meanwhile cook the rice. Serve peperonata on top of the rice. And enjoy your meal!