Pepperoni e Pomoderi/Peppers and Tomatoes


  • 4 thick peppers
  • 2 tomatoes
  • 1 tablespoon butter or margarine
  • 1 tablespoon oil
  • 1 teaspoon chopped parsley
  • 1 stalk celery (optional)
  • salt and pepper to taste

    Cook onion and celery until golden in butter and oil. Seed peppers and cut each into 5 or 6 strips, then cut into about 1 inch pieces.

    Peel tomatoes and cut up; add to the onions in the pan, season to taste. Add a little water while cooking tomatoes. Cool about 45 minutes for tender, crisp vegetables.

    SERVES: 4


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