Braised Peppers Recipe

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

How to make Braised Peppers

1. Heat the olive oil in a 3-quart sauté pan.
2. 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.
3. Add the tomatoes; cover; cook for 30 minutes over medium-low heat.
4. Uncover, add the vinegar, salt, pepper, and basil, and cook 5 more minutes.
5. Cool to room temperature and serve within 3 days, at room temperature.

Notes