Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 3tablespoons olive oil
- 6 red capsicum, seeded and cut into thick strips
- 2 cloves garlic
- 2 medium ripe medium tomatoes
- 2tablespoons parsley, chopped
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 1tablespoons sherry vinegar
Method
Step 1 of 5
Heat the oil in a large frying pan over medium-low heat. Add the red capsicum and garlic and cook, stirring frequently, over low heat for 5 minutes, until the peppers soften. Add the tomatoes and bring to a simmer over high heat. Return the heat to medium-low and cover. Simmer for 12-15 minutes, until the tomatoes have broken down.
Step 2 of 5
Stir in the parsley, season well with salt and pepper, and cook for 2 minutes more, until the tomato juices thicken slightly.
Step 3 of 5
Using a slotted spoon, remove the capscium from the pan and arrange on a serving platter.
Step 4 of 5
Add the vinegar to the tomatoes, increase the heat to medium-high, and cook for 5-7 minutes, or until the tomatoes have thickened.
Step 5 of 5
Pour the sauce over the capsicums and let cool.
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