- 1⁄4 cup extra virgin olive oil
- 1 large onion, halved, finely sliced
- 2-3 cloves garlic, finely diced
- 4 capsicum, cut into fingersize strips
- 400g can diced tomatoes
- 1-2 tablespoons red wine vinegar, to taste
- Pinch each of sugar and dried chilli flakes
- Handful flat-leaf parsley leaves (optional)
1. Heat oil in a large saucepan or deep, non-stick frying pan over moderately low heat. Add onion and garlic; cover. Cook for 8-10 minutes, stirring occasionally, until quite soft (do not allow to brown). Add capsicum. Cover; cook 10 minutes more until soft.
2. Increase heat to moderate. Add tomatoes; simmer for 2-3 minutes until mixture begins to thicken. Stir through vinegar, sugar, chilli and parsley; season to taste with salt and black pepper. Serve warm or room temperature. Store leftovers in a non-metallic container in the fridge.
Use any single colour of capsicum or combination of green, yellow, orange and red for magnificent colour. Cook this southern Italian speciality slowly, without browning, to bring out its flavour. Serve as an antipasto or as tapas, an entree with crusty bread, a topping for fettuccine, or side for grilled or roast meat, fish or fowl.