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3-6

1 can of tomatoes in juice; 1 red pepper; 1 green pepper; 1 yellow; 1 red onion; 2-4 cloves garlic; ¼ cup dry white wine; 4 tbsp olive oil; a pinch of oregano; a pinch of sugar, salt, black pepper

Peperonata

Crush the unpeeled garlic with the flat edge of a heavy knife and place it in an unheated frying pan. Add some oil and cook it on a medium heat until golden brown. Remove the garlic from the pan and add the onion cut into segments. Cook it on a medium heat for a few minutes then add and squash the tomatoes. Season with salt and add a little sugar if necessary. Add the pepper cut into semi-circles and stir. Pour in the wine and bring to the boil. Cook on a low heat for 10 minutes with the lid on. Season with pepper and add some oregano. Stir and place in sterilized jars adding a few spoons of olive oil to each jar. Close the lids tightly and leave to cool. Store in a dark place and serve with slightly toasted bread.

Пепероната (Peperonata)

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Андрей (talerka).

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