Recipe by bluemoon downunder
An easy to prepare dish which can be served at room temperature as part of an antipasto-style spread or warm as an accompaniment to meat or fish. Adapted from 'mediterranean kitchens' by Murdoch Books, for the 2005 Zaar World Tour.
Top Review by mickie49
There's almost always a jar of this made up and in the 'fridge here. Seldom use white wine though--sometimes red wine vinegar, sometimes left-over red wine, occasionally lemon juice--not sure how much though--just enough to "look right". Glad to see something so yummy posted--thanks!
- 1 1⁄2 tablespoons olive oil
- 1 large yellow onions (American) or 1 large brown onion, thinly sliced (Australians)
- 6 garlic cloves, crushed
- 3 large field mushrooms, sliced
- 2 large red peppers, cored and sliced
- 1 large yellow pepper, cored and sliced
- 6 tomatoes, firm, ripe, seeded and chopped
- salt, to taste
- 1 cup white wine
- fresh ground pepper, to taste
- 1 tablespoon fresh basil, chopped
Directions See How It's Made
- Heat the oil in a large, preferably non-stick pan and add the onion and mushrooms, cover and fry gently for 10 minutes or until it is beginning to soften.
- Add the garlic and gently sauté for a further 5 minutes.
- Add the peppers and sauté for 5 minutes, stirring frequently.
- Add the tomato and wine, and simmer for 15 minutes.
- Add the basil, season to taste and simmer for another 5 minutes.
- Serve cold or at room temperature as part of an antipasto-style spread or warm as an accompaniment to meat or fish.