Peperonata

Ingredients

• 4bell peppers — sliced
• 2onions — sliced
• 400 gripe tomatoes — diced
• 6 tbspextra virgin olive oil
• 2 tbspred wine vinegar
• 1 handfulbasil leaves
• to tastefine sea salt

Method

1. Begin by preparing the vegetables. Cut the 4 bell peppers into even strips, about 1/2 inch wide, to ensure they cook uniformly. Slice the 2 onions thinly, as this will allow them to soften and sweeten quickly.
2. Heat 6 tablespoons of extra virgin olive oil in a large, heavy-bottomed skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until they become translucent and soft, releasing their natural sweetness. This should take about 5 to 7 minutes.
3. Add the bell pepper strips to the skillet with the onions. Stir them well to coat the peppers in the olive oil. Continue cooking until the peppers start to soften, and their edges begin to caramelize slightly, which will enhance their natural sweetness.
4. While the peppers are cooking, prepare the tomatoes. Dice the 400 g of ripe tomatoes into small, even pieces. Add them to the skillet once the peppers have softened. Stir everything together, allowing the tomatoes to break down and meld with the peppers and onions.
5. Pour in 2 tablespoons of red wine vinegar, stirring to combine. This will add a slight tanginess that balances the sweetness of the peppers and onions. Allow the mixture to simmer gently until the tomatoes have broken down into a sauce, and the peppers are tender with slightly caramelized edges.
6. Season the peperonata with fine sea salt to taste, ensuring the flavors are well-balanced. Tear a handful of basil leaves and stir them into the dish just before serving, allowing their aroma to infuse the peperonata.
7. Serve the peperonata warm, as a side dish to complement your main course. The peppers should be tender, with a slight bite, and the sauce should be rich and flavorful, embodying the essence of Sicilian home cooking.