Peperonata Recipe (Italian Stewed Peppers and Onions)
Peperonata recipe: Silky sauteed peppers and onions get bumped up with flavor from the addition of garlic, anchovies, and oregano.
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Cooking tools:
- Skillet
- Chef's knife
- Cutting board
- Stove
- Measuring cup
- Measuring spoon
- Wooden spoon
- Airtight container
- Refrigerator
- Freezer
Ingredients
- ¼ cup olive oil
- 2 large red onions ((halved and sliced crosswise))
- Kosher salt and freshly ground black pepper ((to taste))
- 4 garlic cloves ((smashed))
- 6 anchovy filets ((chopped))
- 3 red bell peppers ((cut into 1/2-inch slices))
- 3 yellow bell peppers ((cut into 1/2-inch slices))
- 4 plum tomatoes ((seeded and diced))
- 1//2 teaspoon dried oregano
- 1 tablespoon red wine vinegar ((optional))
- Chopped fresh flat-leaf parsley
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