Recipe by andypandy
Grandma Rose and my mom made this at least once a week. Usually we eat it at room temperature on nice crusty bread folded over like a sandwich. Can be served warm on top of polenta, fried or poached eggs. Mushrooms were added also after fresh pickings if we had them so that is optional.
Top Review by cnowak74
With not a drop of Italian blood in me, I feel like I am an Italian grandma! With the fresh Rosemary from my herb pot (not garden) and my sub of Italian herb mix because I did not have oregano, it was wonderful, rich and filling. I made the Creamy Polenta and topped it with this-heaven. For my DH I did brown one piece of Italian sausage and let it simmer with the veggies. He was a happy camper. Thanks,andypandy. Can't wait to try your other recipes.
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium onion
- 2 red bell peppers
- 2 yellow bell peppers
- 2 green bell peppers
- 10 mushrooms (optional)
- 1 small garlic clove, minced
- 1 sprig fresh rosemary, two inches, chopped
- 1⁄2 teaspoon dried oregano
- 2 fresh basil leaves, chopped (optional)
- 6 plum tomatoes, peeled and cored
- 1 teaspoon salt
- 1⁄8 teaspoon black pepper
Directions See How It's Made
- Slice onion, peppers and mushrooms into strips all the same size.
- Peel and core fresh tomatoes, although drained canned plum tomatoes can also be used.
- Heat the oil and butter in a large frypan over medium high heat. Add the onions and peppers and cook quickly tossing until onions are turning golden. Add in the mushrooms and stir on high heat. Stir in the garlic and spices cook a minute or two, and then add in the canned drained tomatoes. Simmer for four minutes until cooked and thickened. Remove from heat and season with salt and pepper.
- Note: you also instead of the fresh or canned tomatoes can add your favourite tomato sauce and simmer until thickened. This gives more saucy consistency.