PEPERONATA PREPARATION

• Heat the olive oil in a large, wide saucepan over medium-low heat.

  Add the sliced onions and season with sea salt.

  Cook gently, stirring occasionally, until the onions are soft and translucent, about 12–15 minutes. Keep the heat low enough that they do not brown, as this can give bittter taste to the peperonata.
  3 oz olive oil, 1 Large red onion, 1 tsp sea salt
  
• While the onions cook, prepare the peppers.

  Cut each pepper lengthwise into quarters, then remove the stems, seeds, and any thick white membranes.

  Slice the peppers into thin strips, about 1/3 inch (1 cm) wide.
  2.20 Lbs bell peppers
  
• Once the onions are tender, stir in the tomato paste.

  Let it cook for 2–3 minutes, stirring frequently, until it deepens in color and becomes fragrant.

  Add the sliced peppers and the remaining sea salt.

  Increase the heat to medium-high and cook for about 15 minutes, stirring often, until the peppers are glossy and beginning to soften.
  1 tsp sea salt, 1 Tbsp tomato paste
  
• Pour in the crushed tomatoes, followed by the red wine vinegar and light brown sugar (if using).

  Stir everything together, then cover the pan and reduce the heat to medium-low.

  Let the peperonata simmer gently for about 45 minutes, or until the peppers become exceptionally tender and the mixture thickens into a rich, cohesive stew.

  Depending on the peppers, they may need closer to 1 hour (taste as they cook and continue until they are meltingly soft).
  14 oz crushed peeled tomatoes , 3 Tbsp red wine vinegar, 1 Tbsp light brown sugar
  
• Once ready, taste and adjust the seasoning.

  If you prefer a little more brightness, add an extra splash of red wine vinegar.

  Tear the fresh basil leaves and fold them into the peperonata.

  Remove from the heat and let the dish rest for a couple of hours before serving. This resting time allows the flavors to meld beautifully.

  NOTE: Like many Italian stews, it is actually better the next day!
  10 Fresh basil leaves
• Peperonata can be enjoyed at room temperature or gently warmed as a side dish to rasted chicken, grilled pork chops, or a fried egg. Enjoy & Bon Appétit!

  Store leftovers in an airtight container in the refrigerator for up to 3 days.