Ingredients
- 3/4 cup extra-virgin olive oil, divided
- 6 medium cloves garlic, thinly sliced
- 2 medium yellow onions, sliced 1/4 inch thick
- 4 lbs red, yellow, and/or orange bell peppers (about 6 large bell peppers), stemmed, seeded, and sliced lengthwise 1/2 inch thick
- 1 cup pureed tomatoes
- 2 sprigs basil or oregano
- TT Kosher salt
- 1 tblsp white wine vinegar or red wine vinegar
Instructions
- In a large pot or Dutch oven, heat 1/2 cup olive oil over medium heat until shimmering.
- Add garlic and cook, stirring, until just starting to turn golden, 3 to 4 minutes.
- Stir in onions, increase heat to medium-high, and cook for 2 minutes.
- Stir in peppers and cook, stirring occasionally, until starting to soften, about 20 minutes.
recipe created by
Beau MacMillan
