Peperonata
Peppers, slowly
Italian peperonata: bell peppers slowly stewed with onions, tomato and a splash of vinegar until sweet and jammy.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 hr
- Serves
- 6 servings
Ingredients
- 6 bell peppers, sliced thick
- 2 onions, sliced
- 3 garlic cloves
- 1 cup crushed tomatoes
- 2 tablespoons red wine vinegar
- Basil, olive oil, salt
Instructions
- 01
Sweat the onions. Cook onions in generous olive oil over medium-low for 12 minutes.
- 02
Add the peppers. Add peppers and cook 20 minutes, stirring, until they slump and sweeten.
- 03
Tomato and time. Add tomato and garlic and simmer 15 minutes more, uncovered.
- 04
Sharpen. Stir in the vinegar off the heat and add basil. Serve warm or at room temperature.
Larry’s rule: Peperonata on grilled bread with a fried egg is the best lunch nobody plans.