Peperonata

1. 1

   Put the oil and butter in a large skillet or flameproof casserole over medium-high heat.

2. 2

   When the butter melts, add the onions, a large pinch of salt, and some pepper and cook, stirring occasionally, until the onions are soft, about 10 minutes.

3. 3

   Add the peppers and continue to cook until wilted, another 10 minutes or so.

4. 4

   Add the tomatoes, bring to a boil, and adjust the heat so the mixture simmers steadily but not violently.

5. 5

   Cook, stirring occasionally, until the mixture is thick, at least 15 minutes more.

6. 6

   Taste and adjust the seasoning, stir in the basil, and serve hot or at room temperature or cover and refrigerate for up to a couple of days.

7. 7

   The peperonata can be reheated or served cold.

No additional tips available.