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Traditional Peperonata
Ingredients
  • 1 pound (450 grams) red bell peppers (capsicum) See Note 1
  • ¼ cup extra virgin olive oil
  • 1 onion See Note 2
  • 3 to 4 garlic cloves
  • 1 cup tomato puree (passata)
  • 1 teaspoon white wine vinegar
  • ½ teaspoon sugar
  • ½ teaspoon salt divided
  • ⅛ teaspoon ground black pepper
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