Slow-Stewed Peperonata with Peppers, Onions and Tomatoes

What you need

• 800 g (1 3/4 lb) red and yellow bell peppers, about 4
• 250 g (9 oz) onions
• 400 g (14 oz) ripe tomatoes, chopped, peeled if you like
• 60 ml (1/4 cup) extra virgin olive oil
• 2 cloves garlic, left whole, lightly crushed
• 1 handful fresh basil leaves
• salt, to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Halve the peppers, remove the stems, seeds and white ribs, and cut the flesh into strips about 2 cm (3/4 in) wide.

2. 2

   Halve the onions and slice them about 5 mm (1/4 in) thick.

3. 3

   Warm the olive oil and garlic in a wide, deep pan over medium-low heat. Add the onions and a pinch of salt.

4. 4

   Cook the onions, stirring now and then, until soft and translucent, 12-15 min.

5. 5

   Add the peppers and a few grinds of pepper and stir. Cover and cook over medium-low heat for 15 min, stirring occasionally, until the peppers start to soften.

6. 6

   Stir in the tomatoes and 1/2 tsp salt. Cook uncovered for 20-25 min, until the peppers are very tender and the juices have thickened into a glossy sauce.

7. 7

   Fish out the garlic and taste for salt. Tear in the basil.

8. 8

   Let the peperonata rest for 10 min. Serve warm, at room temperature or cold.

Imported from giallozafferano.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.