TOTAL TIME: 60 minutes
MAKES: 4 servings
Peperonata, a quick-cooked mix of sweet bell peppers, juicy tomatoes, onion, garlic, and fresh basil, makes an excellent topping for bruschetta.
- ½ pound tomatoes
- 1 pound red and yellow bell peppers, cut into 2-inch squares
- 2 small red onions, sliced
- 3 tablespoons extra-virgin olive oil
- 3 small garlic cloves, sliced
- 20 leaves torn fresh basil leaves
- Freshly ground black pepper
- 1 tablespoon red wine vinegar, vegetable broth or water
- 4 slices tuscan bread, grilled or toasted
Bring saucepan of salted water to boil. Drop tomatoes into water and boil 30 seconds; drain, peel, seed and chop.
Combine peppers, onion, oil and garlic in a large saucepan; cover, and cook over medium heat 5 minutes. Add basil and generous pinch salt and pepper; stir and cook covered, 10 minutes more.
Add vinegar to deglaze pan and cook, uncovered, 1 minute. Add chopped tomato and stir to combine. If the pan is dry, add a little broth or water to moisten. Cover and cook until peppers are tender and the tomatoes have melted, about 20 minutes; season with salt and pepper to taste. Spoon peperonata over bread, and serve.
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