27 Aug

Although this is not a traditional Pepperonatta Sauce, it is my version and I have never had a complaint in all the years of serving it.... make it and decide for yourself. 😇


1 Red Capsicum                                                    2 large firm Tomatoes

1 large Onion                                                         100g Butter

100ml White Wine                                                 1tbsp Paprika, smokey, optional

Salt and Cracked Black Pepper


In a pot of boiling water, add a small pinch of salt. Score the tomatoes and core. Drop them into the boiling water for around 3 minutes or until the skin looks like it is coming off. Take tomatoes out of water and cool quickly in ice water. Peel the skins off with the back of a knife.

On a clean chopping board (green) slice capsicum and onions in very thin strips (julienne cut).

Cut tomatoes in quarters and take out middle of each quarter leaving the outer flesh to cut thinly in the same style as capsicum and onion.

Place a saucepan on low heat and add all ingredients into the pot. Allow to simmer slowly for around half an hour, stirring occasionally and allowing the flavours to infuse. Set sauce aside until ready to use. Can be served hot or cold.

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