Peperonata

Ingredients

• •4 large bell peppers, mixed colors, sliced
• •1 large yellow onion, thinly sliced
• •3 medium tomatoes, diced
• •2 cloves garlic, thinly sliced
• •3 tbsp olive oil
• •1 tbsp red wine vinegar
• •1/4 cup fresh basil, torn
• •3/4 tsp salt
• •1/4 tsp black pepper

Directions

1. 1Heat olive oil in a wide skillet over medium-low and cook onion with a pinch of the salt for 6 minutes until softened.
2. 2Add peppers and cook 15 minutes, stirring occasionally, until they begin to collapse and sweeten.
3. 3Add garlic and tomatoes and cook 10 minutes more until the vegetables are silky and the tomato juices have reduced.
4. 4Stir in red wine vinegar, remaining salt, and black pepper and cook 1 minute.
5. 5Remove from heat, fold in basil, and serve warm, room temperature, or chilled.

💡 Low, patient cooking is the point of peperonata; high heat browns the peppers before they have time to become silky and sweet.

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