Stewed Peppers

By LoriCaputo

Ingredients

• 1/2 ½ lb. Tomatoes
• 1 lb. Red and yellow bell peppers, cut into 2 inch squares
• 2 small red onions, sliced
• 3 tbs. olive oil
• 3 cloves small garlic, sliced
• 20 leaves torn fresh basil leaves
• Salt and pepper
• 1 tbs. red wine vinegar
• Vegetable broth or water
• 4 slices grilled or toasted Tuscan bread

Preparation

Step 1

Bring a pan of salted water to a boil. Drop tomatoes into water and boil 30 seconds; drain, peel, and chop.
Combine peppers, onion, oil, and garlic in a large pan, and cook over medium heat for 5 minutes. Add basil and a generous pinch salt and pepper; stir and cook covered for 10 more minutes.
Add vinegar to deglaze pan and cook, uncovered, 1 minute. Add chopped tomato and stir to combine. If the pan is dry, add a little broth or water to moisten. Cover and cook until peppers are tender and tomatoes have melted, about 20 minutes; season with salt and pepper to taste. Spoon peperonat over bread and serve.