Pepponata

Pepponata

 

Great combination of Mediterranean flavours combined and flavoured with what we called a gastric, which is a sugar and vinegar concoction which excels tomato based sauces.  This is a great sauce/veg to accompany a pan fried soft white fish like snapper.

 

Ingredients

 

100g Red capsicums

100g Yellow capsicums

100g Green capsicums

100g Red onion

50g Garlic

50g Red chilli

200ml Red wine or sherry vinegar

200g Brown sugar

50g Rosemary

50g Thyme

50ml Vegetable oil

100g Tomato paste

1kg Crushed tined tomatoes


 

Method

 

  1. 1. Slice all the capsicums into batons, slice the red onion and then julienne the garlic and red chilli into thin strips.
  2. 2. In a pot combine the vinegar and sugar bring to the heat to make sure the sugar is fully dissolved. (Ths is called a gastric)
  3. 3. Pick all the leaves from the rosemary and thyme then chop finely.
  4. 4. In a pot big enough to fit all the ingredients add a little oil (a canola or other vegetable oil) with all the capsicums, chilli, garlic and red onion.
  5. 5. When they become tender and coloured slightly add the tomato paste and fry again.
  6. 6. Add the gastric and tinned tomatoes and bring to the boil and reduce by ¼.
  7. 7. Finish by adding the rosemary and thyme and mixing in.