• 2 tablespoons olive oil
  • 2 onions, sliced
  • 2 garlic cloves, finely chopped
  • 6 capsicums, seeds removed, cut into 1cm strips
  • 4 large ripe tomatoes, skin and seeds removed, chopped
  • 3 tablespoons white wine vinegar
  • 6-8 leaves fresh basil, finely chopped
  • salt
  • freshly ground black pepper


  • Heat olive oil in large frypan and sauté onions on low heat until they have softened but not browned.  Add garlic and cook for 1 minute.
  • Add remaining ingredients and cook gently for 15 minutes.  Add basil and seasonings and cook a further 5 minutes when capsicums and tomatoes should be soft and vinegar has evaporated.  Taste and adjust seasoning if necessary.

    • Serve with fish or lamb, polenta or on toasted ciabatta with ricotta

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