This is a wonderful pepper and tomato stew that is also very versatile.  Serve it as a vegetable accompaniment to a roast or toss it with hot pesto and grated cheese for a quick supper.  It’s delicious in baked eggs (see page…) or with an omelette.  It can be made in advance as it reheats well and it even freezes well!  I sometimes add chopped chilli and fresh coriander into this instead of basil or marjoram or sometimes if I don’t have any fresh herbs I add a dollop of pesto in at the end, for that lovely basil flavour.

Serves 4 – 6


  • 3 tablespoons olive oil
  • 1 onion, sliced
  • 2 cloves of garlic, crushed or grated
  • salt and pepper
  • 2 red peppers
  • 2 green or yellow peppers
  • *6 large ripe tomatoes, peeled and sliced or 1 x 400g (14oz) tin of tomatoes, chopped
  • 1-2 teaspoon sugar
  • 2 tablespoons chopped or torn basil or marjoram


  1. Heat the olive oil in a casserole pot or saucepan, add the onion and garlic, season with salt and pepper and cover with a piece of greaseproof paper and the lid and allow to cook gently on a low heat until the onion is soft, about 8 minutes.
  2. Meanwhile slice the peppers.  Cut the peppers into quarters from top to bottom, remove the stalk and all the seeds and then cut into short slices crossways or cut into squares about 3cm (1 1/4 inch).
  3. When the onion is soft, add in the peppers, toss to mix, replace the lid and cook for another 8 or so minutes until the peppers are really soft but not completely.
  4. Then add in the tomatoes and season with salt, pepper and sugar.
  5. Cook, uncovered for about 15-20 minutes on a low heat until the sauce has thickened and all the vegetables are cooked.  Add the chopped herbs and season to taste.
  • To peel fresh tomatoes, cut an X through the skin, drop them into boiling water for 10 – 15 seconds then remove the skin, cool and peel.