Mediterranean Pipérade
Mediterranean Pipérade
1 tablespoon extra-virgin olive oil or butter
1 medium onion, chopped
2 plump garlic cloves, minced
3 greenhouse-grown sweet bell peppers (a combination of red, yellow and orange peppers), coarsely chopped
4 large hothouse tomatoes, coarsely chopped
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
Hot sauce
Salt and freshly ground pepper
Heat oil or butter in a large nonstick skillet or heavy casserole over medium heat.
Add onion and cook until tender. Add garlic and peppers and cook for 10 minutes, stirring often.
Add tomatoes and thyme. Season to taste with hot sauce, salt and pepper.
Simmer for about 10 minutes.
Cover, reduce the heat, and simmer for another 15 minutes.
Serve as the perfect accompaniment for eggs or as a topping for pizza, pasta, bruschetta or toast. Makes 5-6 servings.
1 tablespoon extra-virgin olive oil or butter
1 medium onion, chopped
2 plump garlic cloves, minced
3 greenhouse-grown sweet bell peppers (a combination of red, yellow and orange peppers), coarsely chopped
4 large hothouse tomatoes, coarsely chopped
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
Hot sauce
Salt and freshly ground pepper
Heat oil or butter in a large nonstick skillet or heavy casserole over medium heat.
Add onion and cook until tender. Add garlic and peppers and cook for 10 minutes, stirring often.
Add tomatoes and thyme. Season to taste with hot sauce, salt and pepper.
Simmer for about 10 minutes.
Cover, reduce the heat, and simmer for another 15 minutes.
Serve as the perfect accompaniment for eggs or as a topping for pizza, pasta, bruschetta or toast. Makes 5-6 servings.
Mediterranean Pipérade
Reviewed by Unknown
on
2/29/2020
Rating:
Reviewed by Unknown
on
2/29/2020
Rating:
