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Peperonata (Bell Peppers in Tomato sauce)

Servings: 4
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Ingredients
  

  • 6–7 bell peppers (about 2.2 lbs / 1 kg), sliced (mix of different colours)
  • 2 red onions, finely sliced
  • 14 oz (400 g) peeled plum tomatoes
  • 4 tbsp olive oil
  • 2 garlic cloves, peeled (whole)
  • 4 basil leaves
  • Salt and black pepper, to taste

Instructions
 

  • Prep the bell peppers
    Wash and slice 6–7 bell peppers (about 2.2 lbs /1 kg) into strips, removing the seeds and membranes. For a lighter dish, bake the peppers at 400°F (200°C) for about 20 minutes, then peel off the skins.
  • Sauté the aromatics
    Heat 4 tbsp olive oil in a large pan over medium heat. Add 2 whole garlic cloves and sauté for 1–2 minutes until fragrant.
  • Cook the onions
    Add the 2 finely sliced red onions to the pan and cook gently for about 5 minutes, stirring occasionally, until softened.
  • Add the bell peppers and tomatoes
    Toss in the prepared bell peppers and cook for 5 minutes, stirring to coat the min the oil and aromatics. Then add 14 oz (400 g) peeled plum tomatoes, crushing them slightly with your hands or a wooden spoon.
  • Season and simmer
    Add salt and black pepper to taste, and stir in 4 basil leaves. Lower the heat, cover the pan, and let everything simmer for 25–30 minutes, stirring occasionally, until the peppers are tender and the sauce is rich.
  • Serve your Peperonata
    Remove from the heat and let it cool slightly. Serve it warm or cold as a side dish, a starter, or on top of toasted bread for a simple bruschetta.