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Ingredients:
extra-virgin Olive Oil. . . .½ Cup
Peppers (preferably Red, Yellow, And Orange), Cut Into 2" Cubes. . . .4
Red Onion, Cut Into 2" Cubes. . .1
Garlic Clove, Chopped. . . .1
Chili Flakes (optional). . . .¼ Teaspoon
Plum Tomatoes, Peeled, Seeded, And Diced. . .6
Red Wine Vinegar. . . .1 Tablespoon
Salt And Freshly Ground Black Pepper
Basil Leaves. . . .8
Preparation:
heat The Olive Oil In A 3-quart Sauté Pan.
Add The Peppers, Onion, Garlic, And Chili (if Using); Cook The Vegetables Over Medium-high Heat For 15 Minutes, Stirring Every 5 Minutes Or So.
Add The Tomatoes; Cover; Cook For 30 Minutes Over Medium-low Heat.
Uncover, Add The Vinegar, Salt, Pepper, And Basil, And Cook 5 More Minutes.
Cool To Room Temperature And Serve Within 3 Days, At Room Temperature.
Serves: 4
You can serve with your family and friends.
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