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Roasted Red Pepper Caponata
Roasted Red Pepper Caponata Yum
1/4 cup Cento Extra Virgin Olive Oil
1 jar Cento Roasted Red Peppers (12 oz)
1 red onion, halved and thinly sliced
1 can Cento Petite Diced Tomatoes (15 oz), drained
1 cup Cento Capote Capers, drained and rinsed
2 fillets Cento Flat Anchovy Fillets
1/2 tsp Cento Crushed Red Pepper
1/4 cup Cento Red Wine Vinegar
1/2 tbsp sugar or to taste
1/4 cup fresh parsley, chopped
Salt and Cento Ground Black Pepper, to taste

Add olive oil to medium pan. Saute onion in the olive oil on medium heat until they just begin to color. Add the peppers and simmer for 10-15 minutes. Add the anchovies and stir until they dissolve. Add drained tomatoes, olives, capers and crushed red pepper and simmer for 5 minutes. Reduce the heat to low and add the vinegar and sugar. Simmer for a few minutes. Add salt and pepper to taste Serve at room tempature on top of crostini or toasted bread. Serves 4.
prep cook servings
Prep
15 min
Cook
20 min
Servings
4
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