You will need
¼ cup (60 ml) olive oil
3 onions, cut into half slices
1 t (5 ml) Ina Paarman’s Green Onion Seasoning
1 T (15 ml) sugar
1 large or 2 smaller red bell peppers
Ina Paarman’s Garlic Pepper Seasoning
1 small French loaf, sliced on the diagonal
1 x 125 g Ina Paarman’s Roasted Red Pepper Pesto
caramelised onion (recipe below)
red pepper strips (recipe below)
50 g tin anchovy fillets
green olives, pipped and sliced into rings
freshly ground black pepper
Mix all the ingredients together in a medium size saucepan. Cover first with a round of baking paper and then with a tight fitting lid.
Simmer on the lowest heat for 1 hour until the onions are meltingly soft and creamy. Remember to stir now and again
Blacken the skins of the red peppers by turning them over an open gas flame or bake at 220°C on a rack over a roasting pan for about 20 minutes until blistered and blackening on the outside. Don’t be concerned, the skin must be scorched very black. Cover and leave to sweat and cool. Remove skins and pips and cut into strips lengthways. Season with Garlic Pepper Seasoning.
Lightly toast the bread. Drizzle with a little olive oil.
Spread Roasted Red Pepper Pesto generously over the toasted bread.
Top with caramelised onion.
Add red pepper strips, anchovy fillets and green olives.
Finish off with freshly ground black pepper.