10 September

2 largish red onions, sliced thinly into half-moons
ΒΌ cup olive oil
sea salt
3 cloves garlic, crushed
6 anchovy filets, chopped
6 sweet peppers, cut into Β½-inch wide slices
4 tomatoes, copped
Β½-ΒΎ teaspoons dried oregano, crumbled
freshly ground black pepper

1. Put the onions and oil in a large saucepan over medium heat. Add a pinch of salt and cook until onions soften, about 5 minutes.
2. Add the garlic and anchovies and cook for a minute or two, stirring, until the anchovies melt into the oil. Add the peppers and tomatoes, season with oregano, salt, and pepper, and lower the heat to medium-low.
3. Cover and cook, stirring once in a while, for about 30 minutes, until the peppers are tender, but not mushy. Taste for seasoning.
4. Let the peperonata sit for about 30 minutes before serving. Makes a great appetizer when served with crostini.

Serves 4-8

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