stewed peppers

peperonata

4 servings

• 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
• Salt
• 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.