Pepperade
A french pepper sauce
Ingredients
- 1 tbsp olive oil extra virgin
- 1 large onion thinly sliced
- 3 medium tomatoes Finely diced
- 1 Red bell pepper julienne
- 2 cloves garlic finely sliced
- 100 ml passata
- 2 sprigs of thyme
- 1 bay leaf
Method
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Puncture the pepper, then lay on a baking sheet and roast until skin is slightly blistered, about 30 mins. Set aside to cool before peeling then julienne.
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Dice the tomatoes (finely)
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Finely slice the onion
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Thinly slice the garlic
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Heat the oil in a large pan. When hot add the onion and cook over a medium heat until translucent. Stir often, cook for 10 mins. Do not add the garlic at the same time as you start to cook the onion as the garlic will burn.
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When the onion is cooked, add the garlic and cook for 1 minute, then add the tomatoes. Cook until the water in the tomatoes has evaporated.
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Add the bell pepper, the passata, thyme and the bay leaf. Reduce heat and cook for 15 minutes. Stir occasionally cook uncovered.
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Season with salt and black pepper to taste.
Recipe Notes
This is a great crunchy and sweetly flavoursome moreish vegetable dish. And it goes really well with Salmon and roast potatoes/chips but if you're vegetarian, just serve without the Salmon with chips.