Peperonata (Red Pepper Stew)

1. 1

   Score a cross in the bottoms of the tomatoes and blanch for about 30 seconds in boiling water. Immediately place them in a bowl of cool water until they're cool enough to manage and it's easy to peel off the skins. Chop into quarters, remove seeds, and dice the flesh. Set aside.

2. 2

   Slice peppers into thin strips a few inches long.

3. 3

   In a deep skillet, heat a few tablespoons of olive oil over low heat and add the onion, the peppers, and tomatoes with a good pinch of salt and some black pepper. Cover and let cook, stirring and checking occasionally, until the peppers have melted down into very soft, silky stew and the tomatoes have broken down into a thick sauce, about 1 hour. If needed, splash with water every now and then.

4. 4

   Remove from the heat, scattering with basil, and serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.