Stewed Peppers (Peperonata)

Ingredients for 4 persons

2 Large Bell Peppers
400 gr (14.10 oz) Peeled Tomatoes
2 Tablespoons Tomato Paste
1 Tablespoon Chopped Parsley
1 Red Onion julienne cut
1 Garlic Clove
5 Laurel Leaves
Basil
Extra Virgin Olive Oil
Salt and Black Pepper

VIDEO RECIPE
Stewed Peppers (Peperonata)

Remove the pepper stem with a small knife, cut in half lengthwise discard the white fleshy ribs and seeds and finally crush the peppers by hands
Heat a large pot over a medium heat, once hot, pour in abundant olive oil
When the oil has heated, add the red onion, the garlic clove hand crushed, the laurel leaves and cook until the onion is well browned
Remove the garlic then add peppers and after a few minutes stir the peppers, add ½ glass of water and continue to cook for at least 10 to 12 minutes
Put the tomato paste into the pot and peeled tomatoes previously crushed with hands, stir well and let it cook for about 15 minutes more over medium heat
Half way through the cooking time, season with salt, black pepper, pour in ½ glass of water, cover up and finish cooking the peppers
When Peperonata is ready, remove the laurel leaves, put the basil leaves crushed by hands into the pot, stir and transfer to a serving dish
Finally sprinkle some freshly chopped parsley and serve