Pepperonata Toscana

Pepperonata Toscana 

Core recipe & 0 pts

Serves 4

frylight

375g onions, finely sliced

1 garlic clove, finely choipped

500g red and yellow peppers, cored, deseeded and quartered

1 heaped tsp capers

2x 400g cans peeled plum tomatoes

seasoning

chopped parsley, to garnish

Heat a large lidded pan and spray with frylight.  Place quartered peppers, onions and garlic in the pan and allow to cook until softened over a low heat.  Add the tomatoes and season well.  Cook, uncovered, until peppers are tender and the sauce has thickened.  Check the seasoning. 

To serve, pour into serving dish and garnish with chopped parsley.