Created by: sjc
This goes really well with cheese, cold meats, or (my favourite) tuna salad. My daughter also loves it straight from the saucepan, on toast with cheese grated over, and on Pizzas
About 4 tablespoons of olive oil
1 large onion, sliced
3 sweet peppers, any colour(s), sliced
Crushed garlic, to taste
Generous amount of salt and black pepper
1 tbsp white balsamic vinegar (or wine vinegar, or lemon or lime juice)
Add oil to a saucepan, then the sliced onions and garlic, then the peppers. Cover and simmer gently until the peppers are soft. Stir in seasoning and vinegar to taste.
At this stage, it’s pretty watery, so drain the peppers through a sieve, return the juices to the pan and reduce over a high heat – be careful not to burn it. Return the peppers to the pan and stir through, then leave to cool. Store in a jar in the fridge, just covered with a little extra oil. I’ve only managed to keep it for about 5 days!
You could also experiment with adding fresh or dried Italian herbs, or chillies