Peperonata by Chef Laura Brennan
Peperonata is no mere sautéed pepper and onion stew; rather it is a dish in which the whole is definitely greater than the sum of its parts. The slow cooking process softens the vegetables and weds...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodiesmarkets.com.
Cooking tools:
- Saute pan
- Chef's knife
- Cutting board
- Stove
- Can opener
- Measuring spoon
- Wooden spoon
- Paper towel
Ingredients
- u00be cup extra virgin olive oil, divided
- u00be pound onions: Spanish, yellow or white
- 3-4 large cloves garlic
- 3 pounds (approximately 6) bell peppers, a mix of red, yellow & orange
- 1 can (approximately 14 ounces) diced tomatoes with their juices
- 1-2 tablespoons red wine vinegar
- 2 sprigs fresh oregano
- 1 sprig fresh basil
- Pinch of hot red pepper flakes
- Kosher salt
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