These stewed peppers, a common Bolognese condiment, are served with everything from Mixed Boiled Meats to roasted lamb to sliced cured meats.
Ingredients
- 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
- 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.
- 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.
- Use tongs or a spoon to fish out and discard the bay leaves. Taste and adjust the seasoning with salt and pepper.
- Serve the stewed peppers warm or at room temperature in a serving bowl.
