Ingredients serving 6-8:

- 1 kg red and yellow peppers
- 1/2 kg onions
- 1/2 tomatoes
- 1 cup olive oil
- salt

Preparation:

Cut some sweet yellow and red peppers into strips, after having roasted them, so as to scorch their skin, and remove seeds and filaments. Heat oil in saucepan, add pepperstrips and fry slowly and savour. Peel the onions and plunge into boiling water for 5 minutes. Drain them and add to the peppers in saucepan. Add the fleshy tomatoes, sliced into quarters with no seeds and skin. Salt to taste and simmer till the sauce obtain the right consistency. Serve the hoat peperonata with boiled meat.