Peperonata (Sweet Bell Peppers with Olive Oil, Onion, and Tomatoes)
Sides, Vegetarian
Ingredients
3/4 cup extra-virgin olive oil, divided
6 medium cloves garlic, thinly sliced
2 medium yellow onions, sliced 1/4 inch thick
4 pounds red, yellow, and/or orange bell peppers (about 6 large bell peppers), stemmed, seeded, and sliced lengthwise 1/2 inch thick
1 cup pureed tomatoes (see note above)
2 sprigs basil or oregano
Kosher salt
1 tablespoon white wine vinegar or red wine vinegar
Directions
1. In a large pot or Dutch oven, heat 1/2 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.