Peperonata

Name: Peperonata
Ingredients: 2 tablespoons extra virgin olive oil; 2 tablespoons butter (or use more oil); 2 large onions, thinly sliced; Salt and black pepper to taste; 2 red bell peppers, stemmed, seeded, and sliced; 2 yellow bell peppers, stemmed, seeded, and sliced; 3 cups chopped tomatoes with juice (canned are fine); 1/4 cup fresh basil leaves, roughly chopped

8 ingredients

7 steps

Ingredients

2 tablespoons extra virgin olive oil
2 tablespoons butter (or use more oil)
2 large onions, thinly sliced
Salt and black pepper to taste
2 red bell peppers, stemmed, seeded, and sliced
2 yellow bell peppers, stemmed, seeded, and sliced
3 cups chopped tomatoes with juice (canned are fine)
1/4 cup fresh basil leaves, roughly chopped

Directions

1

Put the oil and butter in a large skillet or flameproof casserole over medium-high heat.
2

When the butter melts, add the onions, a large pinch of salt, and some pepper and cook, stirring occasionally, until the onions are soft, about 10 minutes.
3

Add the peppers and continue to cook until wilted, another 10 minutes or so.
4

Add the tomatoes, bring to a boil, and adjust the heat so the mixture simmers steadily but not violently.
5

Cook, stirring occasionally, until the mixture is thick, at least 15 minutes more.
6

Taste and adjust the seasoning, stir in the basil, and serve hot or at room temperature or cover and refrigerate for up to a couple of days.
7

The peperonata can be reheated or served cold.