Peperanota
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Ingredients
1/2 cup extra-virgin olive oil, divided 3 medium cloves garlic, thinly sliced 1 medium yellow onions, sliced 1/4 inch thick 1-2 pounds sweet bell pepper, stemmed, seeded, and sliced lengthwise 1/2 inch thick 1 cup pureed tomatoes (see note below) 2 sprigs basil or oregano Kosher salt 1 tablespoon white wine vinegar or red wine vinegar |
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Directions
1. In a large pot or Dutch oven, heat 1/4 cup olive oil over medium heat until shimmering. Add garlic and cook, stirring, until just starting to turn golden, 3 to 4 minutes. Stir in onions, increase heat to medium-high, and cook for 2 minutes. Stir in peppers and cook, stirring occasionally, until starting to soften, about 20 minutes.
2. Add tomato and basil or oregano sprigs and stir to combine. Bring to a gentle simmer, then lower heat to maintain simmer. Continue to cook, stirring occasionally, until peppers are very soft, about 1 hour. Stir in remaining 1/4 cup olive oil and season with salt. Stir in vinegar (see note above). Discard herb sprigs. Serve right away, or chill, then serve reheated, slightly chilled, or at room temperature.
Notes
For the pureed tomatoes, you can use a puree of fresh peeled and seeded tomatoes that have been briefly cooked to concentrate their flavor, or canned whole tomatoes that you've blended with their juices.
1. In a large pot or Dutch oven, heat 1/4 cup olive oil over medium heat until shimmering. Add garlic and cook, stirring, until just starting to turn golden, 3 to 4 minutes. Stir in onions, increase heat to medium-high, and cook for 2 minutes. Stir in peppers and cook, stirring occasionally, until starting to soften, about 20 minutes.
2. Add tomato and basil or oregano sprigs and stir to combine. Bring to a gentle simmer, then lower heat to maintain simmer. Continue to cook, stirring occasionally, until peppers are very soft, about 1 hour. Stir in remaining 1/4 cup olive oil and season with salt. Stir in vinegar (see note above). Discard herb sprigs. Serve right away, or chill, then serve reheated, slightly chilled, or at room temperature.
Notes
For the pureed tomatoes, you can use a puree of fresh peeled and seeded tomatoes that have been briefly cooked to concentrate their flavor, or canned whole tomatoes that you've blended with their juices.