A colorful and intense condiment to have on hand to enrich many end-of-the-summer foods. While this pepper relish is frequently paired with scrambled eggs or grilled fish steaks, I'm most partial to it spooned lavishly into a warm crusty roll with a few thin slices of hard sausage and a glaze of melted mozzarella -- my idea of a heavenly sandwich to eat while tucked into a beach dune on a blustery September afternoon.
- l/4 cup olive oil
- 1 large onion, sliced into thin crescent slivers
- 3 cloves garlic, minced
- 2 red bell peppers, stemmed, seeded, and cut into 1/2-inch-wide strips
- 2 yellow bell peppers, stemmed, seeded, and cut into 1/2-inch-wide strips
- 1 green bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips
- 2 ripe large tomatoes, seeded and cut into 1/2-inch-wide wedges
- Salt and freshly ground black pepper to taste
Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and saute until the onion is a light golden brown, about 10 minutes. Add the pepper strips and saute 5 minutes more. Add the tomatoes, reduce the heat to medium-low, and cook uncovered until the tomato juices have evaporated, 10 to 15 minutes more. Stir in the basil, salt, and pepper. Remove from the heat and serve either warm or at room temperature. Peperonata will keep in the refrigerator for up to 1 week.
Makes 2 1/2 to 3 cups
from Cold Weather Cooking