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November 24, 2012

Sweet Peppers

Peperonata may be a summer dish, but the vibrant colours remind me of the autumn leaves.  When the sun shines through the trees and the rays gleam upon the golden and red leaves on the ground. Hot peperonata with some meaty sausages on a windy autumn day is a great treat.

This recipe was adapted from ‘Asda Magazine’ (July 2012).


3 tbsps olive oil, 1 large red onion (sliced), 2 garlic cloves (crushed), 1 tsp rosemary, 1 tsp oregano, 1 tsp light brown sugar, a variety of small sweet peppers (4 chopped and deseeded), 400g chopped tomatoes, a handful of basil leaves, sausages of your choice (to serve).


1. Put the olive oil into a pan and heat up.
2. Fry the onion and garlic.
3. Add the peppers and cook for 12 minutes.
4. Add the chopped tomatoes.
5. Add the oregano, rosemary and sugar.
6. Leave to simmer for 20 minutes.
7. Before serving scatter over the basil leaves.
8. Serve with sausages.


From → Main Meals, Sides, Snacks

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