Prep 10 mins
Cook 10 mins
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.
- 29.58 ml olive oil
- 14.79 ml 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
- 2.46 ml dried oregano
- 2 fresh basil leaves, chopped (optional)
- 6 plum tomatoes, peeled and cored
- 4.92 ml salt
- 0.59 ml black pepper
- 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.
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.
This was truly superb homey comfort food. I loved the way the fresh vegetables were accented with the herbs. Rosemary was a surprise addition but added something to the dish. I did not include the mushrooms (an availability issue) or butter (to make this lower fat) and made a few other modifications on my half batch. First, I added and extra tomotato because while I wanted it a bit more saucy,not as much as would have resulted had I added tomato sauce. I also replaced the dried oregano with lots of fresh as my herb garden had an abundant supply and given the fresh basil and rosemary, this made sense. I added a pinch of red pepper flakes at the end, not enough to make the dish spicy, but enough to contrast with the natural sweetness the the fresh peppers and tomatoes. One of the features of this dish was the leftovers reheated so well and did not taste or feel like leftovers. So dinner was served on polenta wedges and brunch the next day was topped with poached eggs. Make a big batch and enjoy for several days. Perfect for busy cooks who want to eat well.