This recipe comes from the cookbook: "Italy... the Vegetarian Table" by Julia Della Croce.
It is a colorful addition to any Italian meal!
6 medium-sized BELL PEPPERS, a mixture of red, yellow or orange
5 Tbsp. EXTRA-VIRGIN OLIVE OIL
1 large ONION, quartered and thinly sliced
4 cloves GARLIC, bruised
6 vine-ripened TOMATOES, peeled, seeded and chopped or 1 1/2 c. canned plum tomatoes, drained seeded and chopped
6 large fresh BASIL LEAVES, sliced thin
Freshly ground PEPPER
Rustic Italian BREAD
Cut peppers in half lengthwise, derib them and remove their stems and seeds.
Slice into long strips 1/2 inch wide. Set aside.
Warm the olive oil in a skillet over low heat.
Add the onion and garlic and sauté gently until they are softened, 12-15 minutes.
Add pepper strips and sauté for 5 minutes.
Add the tomatoes, cover and cook gently, stirring occasionally until the peppers are tender... about 20 minutes.
Transfer to a serving dish and sprinkle with basil.
Serve hot, warm or at room temperature.
Toast rustic bread and top with the peperonata and a grinding of fresh black pepper.
Drizzle with a little more extra-virgin olive oil.
Serve as an appetizer or with your favorite pasta.