"This is a very versatile dish which can be made in advance and stored in the fridge. It can be eaten hot or cold, simply on fresh bread or used on pizzas and pastas."
INGREDIENTS
50ml olive oil
1 small online, sliced
3 red peppers, seeded and chopped into 2cm pieces
3 yellow peppers, seeded and chopped into 2cm pieces
1 x 400g can plum tomatoes
2 tbsp chopped frech flat-leaf parsley (optional)
salt and freshly ground black pepper
DIRECTIONS
1. Heat the olive oil in a pan and add the onion. Cook until soft and translucent, but without colouring, about 3-4 minutes. Add the peppers and continnue to cook gently until softened, again avoid any colouring.
2. Season to taste and add the tomatoes. Continue to cook over a low heat until the peppers are soft, about 1 hour, to 1 hour 20 minutes. If the peppers look dry at any point, add a touch of water.
3. Remove the pan form the heat, stir in the parsley, if using and serve with croustini or grilled slices of ciabatta.
