Sauteed Peppers, Tomatoes and Onions
Here is a great side dish recipe for Italian peperonata, or fried peppers, with onions, fresh plum tomatoes, garlic, and basil.
1/4 cup olive oil
2 red bell peppers, seeded, sliced into 2 1/2 to 3-inch long strips
2 yellow bell peppers, seeded, sliced into 2 1/2 to 3-inch long strips
2 orange or green bell peppers, seeded, sliced into 2 1/2 to 3-inch long strips
1 large onion, sliced into half-moons
4 garlic cloves, sliced thin
1 tablespoon dried oregano
1 teaspoon sugar
4-5 Roma tomatoes, seeded and diced
1/2 teaspoon Salt
pepper to taste
1/2 cup fresh basil, leaves torn roughly
2 tbsp red wine vinegar
YIELD: serves 4 to 6 persons
COURSE: Vegetables and Sides
- Heat olive oil in a large sauté pan on medium high heat. When the oil is almost smoking, add the onions. Sprinkle with a little salt and sauté for 2-3 minutes, until the onions just begin to color.
- Add the peppers and stir well to combine with the onions. Saute for 4-5 minutes, stirring often. The peppers should be al dente—cooked, but with a little crunch left in them.
- 3 Add the garlic, and sauté another 1-2 minutes. Sprinkle a little more salt over everything and add the sugar and dried oregano. Cook 1 minute. Add the diced tomatoes, and cook just one minute further.
- 4 Turn off the heat and mix in the torn basil. Grind some black pepper over everything. Right before serving squeeze a little lemon juice over the dish.