Stewed Bell Peppers

Ingredients

• 4 whole Bell peppers
• 1 large Onion
• 300 g Tomatoes
• 4 tbsp Extra-virgin olive oil
• 1 tbsp White wine vinegar
• 1 bunch Basil
• 1 tsp Salt

Steps

1. Wash the peppers, remove the stem, seeds, and inner white membranes.
2. Cut them into wide strips about 2-3 cm.
3. Peel the onion and slice it thinly.
4. In a wide pan or saucepan, heat the extra-virgin olive oil over medium heat and soften the onion for 8-10 minutes, until it becomes soft and translucent, without letting it color.
5. Add the pepper strips and stir to coat them well in the oil.
6. Salt lightly, cover, and let stew over medium-low heat for about 15 minutes, stirring occasionally.
7. Add the peeled tomatoes crushed by hand, a tablespoon of white wine vinegar, and a few basil leaves.
8. Stir, adjust the salt, and cook uncovered over low heat for 25-30 minutes, until the peppers are tender and the sauce has reduced.
9. Turn off the heat, add the fresh basil torn by hand and a drizzle of raw olive oil.
10. Let rest at least 10 minutes and serve the peperonata warm or at room temperature.

Tips

• Use peppers of different colors (red and yellow) for a sweeter, more colorful dish; green ones tend toward bitterness.
• Peperonata is even better the next day: keep it in the refrigerator and bring it back to room temperature before serving.