← Nouns Cooking · Italian

Ingredients

• 4 red and yellow peppers (about 800 g), cut into strips
• 1 Red onion, sliced
• 4 tbsp extra virgin olive oil
• 2 cloves Garlic, sliced
• 3 ripe tomatoes, chopped
• 1 tbsp red wine vinegar
• 1 tsp Sugar (optional)
• 1 handful Basil
• salt and black pepper

Method

1. Heat the oil in a wide pan over medium heat and cook the onion for 5 min until it starts to soften.
2. Add the peppers and a good pinch of salt and cook for 10 min, stirring often, until they begin to wilt.
3. Stir in the garlic and tomatoes, then cover, turn the heat to low and cook for 20–25 min, stirring now and then, until the peppers are silky and soft.
4. Uncover, add the vinegar and sugar and cook for 5 min more so the juices thicken. Tear in the basil, season and serve warm or at room temperature.

Tips

• It keeps for 4 days in the fridge and tastes better on day two.
• Skip green peppers: they stay bitter and never turn as sweet.

Sources

Written in our own words after cross-checking these recipes:

Great Italian Chefs BBC Good Food