Peperonata

Directions

1. 1
   Heat the olive oil in a large pot or Dutch oven over medium heat.
2. 2
   Add the onion, garlic and bay leaves and cook, stirring occasionally, until the onion is soft, about 6 minutes.
3. 3
   Add the tomato paste, 1 1/2 teaspoons salt and 1/2 teaspoon pepper and cook, stirring, until the tomato paste turns brick red, about 5 minutes.
4. 4
   Add the bell peppers and cook, stirring occasionally, until they begin to soften, about 10 minutes.
5. 5
   Add the wine and 1 cup water, increase the heat to high and bring to a boil.
6. 6
   Reduce the heat to medium low, cover and simmer until the peppers are very soft, about 30 more minutes.
7. 7
   Uncover, increase the heat to medium and continue cooking, stirring occasionally, until most of the liquid has evaporated, 20 to 25 more minutes.
8. 8
   Remove the bay leaves.
9. 9
   Stir in the basil and balsamic vinegar and season with salt and pepper.
10. 10
    Photograph by Anna Williams