peperonata (stewed sweet peppers)

Peppers, onions, tomatoes. Take these 3 colourful veggies, make a medley and peperonata it's done. It's simple to prepare and incredibly full of flavour. It's really versatile, too, it can go with fish, white meat, mozzarella or on its own with few slices of bread.
In essence, it's a peppers and onions stew, slow cooked to form a thick sauce. You want to cook them for long enough to make them really soft, without completely loosing their shape.

Ingredients:
4 big shallots
350g red peppers (or you can mix colours)
350g cherry tomatoes
60g double concentrated tomato puree
EVO oil
salt&pepper
a pinch of chilly

Preparation:
Slice all the veggies and place them in a pan, add the EVO oil, salt and pepper and put the lid on. Let it cook slowly for 25 minutes stirring occasionally, then add the tomato pure and a pinch of chilly, stir well and cook for another 15 minutes.
The vegetables should keep their shape but be soft enough to effortlessly melt in the mouth.
We paired a sea bream fillet, pan-fried with some EVO oil, thyme and ground green pepper.