Basic Peperonata

Basic Peperonata
Recipe type: sauce
  • 5 large bell peppers, various colors make the best presentation, cut in strips
  • 8 ounces of diced, peeled, seeded Roma tomatoes
  • 1 small sweet onion, chopped
  • 1 clove garlic, chopped
  • 5 basil leaves
  • 8 tablespoons olive oil
  • Salt and pepper, to taste
  1. Sauté the onions and garlic in 3 tablespoons of olive oil, over low heat.
  2. When the onions begin to brown, add the tomatoes and basil.
  3. Cook for about 10 minutes on low heat.
  4. Remove pan from heat and set aside.
  5. Begin to sauté the peppers in the rest of the olive oil.
  6. When peppers begin to soften, add the tomato mixture.
  7. Allow to cook until the peppers are soft, but skin is not falling off.
  8. Remove from heat and serve as an addition to any meal, or alone as a side dish.