Peperonata Sauce or Side Dish

 Leave out the tomato puree’ eintirely, if you like. The peppers need liquid to continue cooking in the pressure cooker, so when you are softening them see how much liquid they release.  If the liquid fills the bottom of the pan and comes up about 1/4″ or 1 cm that is plenty.  Otherwise, make up the rest with the tomato puree’ right before you close the lid.

2 Red Peppers, thinly sliced into strips
2 Yellow Peppers, thinly sliced
1 Green Pepper, thinly sliced
3 Medium  Ripe Tomatoes (or 1 14.5oz. or 240ml can of chopped tomatoes)
1 Red Onion, thinly sliced into strips
2 Garlic cloves
1 bunch of Basil or Parsley
Fresh, unfiltered olive oil
salt and pepper

 Rinse and remove the stems and seeds from the peppers (no need to be exact, an extra seed or two will add to the rustic quality of this recipe). Slice the peppers into thin strips.  Rinse the tomatoes, put them in a chopper, and chop them ’til pulpy. In the preheated pressure cooker, with the top off, add a little oil and begin to soften the onions; then, add the peppers, and one garlic clove wrapper-on, and, without stirring, let one side of the peppers brown – about 5 minutes.
Add the tomato puree’, if needed, salt and  pepper, mix well and close the lid of the pressure cooker.

Close and lock the lid of the pressure cooker and turn the heat to high. When the pan reaches pressure, lower the flame to minimum heat and begin counting 5 minutes cooking time under pressure. When the time is up, release all of the vapor.

Open the lid, remove the garlic wrapper, and if there is still lots of liquid just remove the peppers with tongs and put them immediately in a serving bowl, add one clove of raw, pressed, garlic, chopped basil, and a little swirl of fresh olive oil.

Mix, and serve!