Green Pepperonata from The Times Cookery Book by Katie Stewart
Peel, halve and thinly slice the onion. Heat the oil in a frying pan, add the onion and fry over a moderate heat, until the onion is tender and lightly brown. Peel and slice the tomatoes and add to...
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Cooking tools:
- Stove
- Skillet
- Chef's knife
- Cutting board
- Peeler
- Wooden spoon
Ingredients
- ¼ pint (1½ dl) stock or water
- 1 teaspoon castor sugar
- freshly milled pepper
- 1 clove garlic
- salt
- 4 large tomatoes
- 2 large green peppers
- 1 medium-sized onion
- 2 tablespoons oil
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