Peperonata (Sauteed Sweet Peppers) Recipe
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This colorful creation can be served as a side dish, as a pizza topping, over pasta or polenta, in an omelet - let your creativity be your guide. Make this when the garden or the market is loaded with peppers. Freeze any extra.
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2 tablespoons olive oil
1 large onion
2 cloves garlic, or more if preferred
2 red bell peppers, medium size
2 yellow bell peppers, medium size
1 green bell pepper, medium size
2 cups chopped tomato with juice, fresh or canned
1 tablespoon chopped fresh herbs - basil, oregano, or parsley (or a mixture)
salt and pepper
Chop onion finely, slice garlic and cut peppers into strips or dice, as preferred.
Heat olive oil in a large skillet. Add onions, salt and pepper lightly, and saute 5 minutes, stirring occasionally. Add garlic and peppers, cook 5 minutes. Add tomatoes and herbs (save a few bits of herbs for garnish, if desired), cover and simmer until peppers are very soft; 15 - 20 minutes. Remove lid, raise heat and cook until any excess liquid has evaporated. Add salt and pepper to taste.
Serve warm or room temperature.
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