Stewed peppers 7/12

The cooler weather has been nice & I’ve oh so enjoyed it, but the weather man is promising warmer temps in the next few days.  I know the tomatoes & peppers in our garden will benefit greatly from a little heat.  Here’s a great new recipe from my friend Mo.  I can’t wait for the taste of ‘summer’!

 

 

STEWED PEPPERS ( Peperonata) 

4 servings

Peperonata, a quick-cooked mix of sweet bell peppers, juicy tomatoes, onion, garlic, and fresh basil, makes an excellent topping for bruschetta.

Ingredients

½ pound tomatoes

1 pound red and yellow bell peppers, cut into 2-inch squares

2 small red onions, sliced

3 tablespoons extra-virgin olive oil

3 small garlic cloves, sliced

20 leaves torn fresh basil leaves

Salt

Freshly ground black pepper

1 tablespoon red wine vinegar, vegetable broth or water

4 slices tuscan bread, grilled or toasted

 

Instructions

Bring saucepan of salted water to boil. Drop tomatoes into water and boil 30 seconds; drain, peel, seed and chop.

Combine peppers, onion, oil and garlic in a large saucepan; cover, and cook over medium heat 5 minutes. Add basil and generous pinch salt and pepper; stir and cook covered, 10 minutes more.

Add vinegar to deglaze pan and cook, uncovered, 1 minute. Add chopped tomato and stir to combine. If the pan is dry, add a little broth or water to moisten. Cover and cook until peppers are tender and the tomatoes have melted, about 20 minutes; season with salt and pepper to taste. Spoon peperonata over bread, and serve.