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STEWED BELL PEPPERS, TOMATOESThese stewed peppers, a common Bolognese condiment, are served with everything from Mixed Boiled Meats to roasted lamb to sliced cured meats.

  • Yield: 6 to 10 Servings


  • ½ cup olive oil
  • 3 large Spanish onions, cut into small dice
  • 3 large garlic cloves, smashed with the side of a
  • chef’s knife and peeled
  • 1 large red bell pepper, cored, seeded, and cut into
  • small dice
  • 1 large yellow pepper, cored, seeded, and cut into
  • small dice
  • 1 teaspoon sugar
  • 128 -ounce can whole tomatoes, preferably Italian San
  • Marzano or organic, crushed by hand, with their
  • juice
  • 2 bay leaves, preferably fresh
  • Kosher salt
  • Freshly ground black pepper
How to Make It
  1. Pour the oil into a medium heavy pot. Set over medium-high heat, and let the oil heat until it is shimmering and almost smoking. Add the onions, garlic, and red and yellow peppers and cook, stirring with a wooden spoon, until the vegetables are softened but not browned, about 4 minutes. Sprinkle with the sugar and cook, stirring, for 1 minute.
  2. Stir in the tomatoes and bay leaves, season with salt and pepper, and bring to a simmer. Lower the heat and let simmer until reduced to a compote-like consistency, about 2 hours.
  3. Use tongs or a spoon to fish out and discard the bay leaves. Taste and adjust the seasoning with salt and pepper.
  4. Serve the stewed peppers warm or at room temperature in a serving bowl.

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