Glaze the evenly diced peppers in hot oil with onions and chopped chilies. Tomatoize with paradeis pulp, lightly deglaze and extinguish with red wine. Add the strained tomatoes and garlic and simmer on low heat for at least 1 hour. Season to taste and add the herbs 2 minutes before the meal. Cut the bread into bite-sized pieces and cover with the peperonata. Put the sliced mozarella on top and drizzle with a little olive oil.
4 minutes in the oven.
Tip: Classical are in the Peperonata with cooked potato cubes.
The garlic loses its “poisonous tooth” if it has been blanched beforehand. The non-red diced peppers keep their color if you will not tomatoize.
Tip: Stock up on a range of quality spices – it pays!
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