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1
Adjust the oven rack to the middle position and preheat the oven to 350F.
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2
Heat the oil in a large saute pan over medium-high heat until it is almost smoking and slides easily in the pan, 2 to 3 minutes.
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3
Add the onion and garlic, season with 1 teaspoon of the salt and several turns of pepper, and saute, stirring occasionally to prevent the onion and garlic from browning, until the onion is tender and translucent, 5 to 7 minutes.
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4
Add the peppers, season with the remaining 1 teaspoon of salt, and saute until they begin to soften, about 2 minutes.
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5
Add the vinegar, oregano, and sugar, and stir to combine the ingredients.
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6
Stir in the tomato sauce and cook for about 2 minutes to meld the flavors.
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7
Taste for seasoning and add more salt or pepper, if desired.
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8
Transfer the peperonata to a large baking dish (at least 9 by 13 inches) or a large, ovenproof skillet and smooth the top with a wooden spoon or spatula to make it level.
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9
Place the peperonata in the oven to bake for 10 minutes.
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10
Remove the peperonata from the oven, stir in the olives, and return it to the oven for 30 to 35 minutes, until the top is charred, especially around the edges.
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11
Remove the peperonata from the oven and allow it to cool for at least 10 minutes before serving.
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12
Serve warm or at room temperature.
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13
If you are making the peperonata to serve later, set it aside to cool to room temperature, transfer to an air-tight container, and refrigerate for up to two to three days.
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14
Bring the peperonata to room temperature and sprinkle the parsley over it before serving.
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15
Spoon the peperonata into a medium serving dish or individual serving dishes.
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16
Put the ricotta in a medium bowl and stir vigorously with a spoon to fluff it up.
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17
Pile 1/4 cup of ricotta in mounds on each crostoni and drizzle with finishing-quality olive oil.
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18
Sprinkle a teaspoon of parsley, a pinch of sea salt, and coarsely grind black pepper over each crostono.
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19
Arrange the crostoni on a serving platter or board, or rest one toast on the edge of each individual serving dish, and serve.
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20
Salice Salentino Rosato (Puglia)
