Photo by Vicky Wasik for Serious Eats.
The bag from Glade Road Growing this week will include salad mix, bell peppers and tomatoes. If your bell peppers have a reddish or yellowish tint, you can let them ripen on the counter and they will be sweeter. The traditional southern Italian recipes I've seen call for the colored peppers, but this is delicious with green peppers, too. You may want to add demerara sugar or honey, though, at the end, a little bit at a time, until the flavor is balanced, to make up for the lack of sweetness.
This makes a nice side veggie hot, or chilled, it's a great spread on bread or can be tossed with cooked pasta or quinoa. If you want to make it a whole meal, along with the pasta, stir in 2 cups of cooked chickpeas or white beans or lentils and serve over salad mix.
6 tablespoons of extra-virgin olive oil, divided
3 medium cloves garlic, smashed, peeled, root end removed and thinly sliced
1 medium yellow onion, sliced 1/4 inch thick
3 large bell peppers, stemmed, seeded, and sliced lengthwise 1/2 inch thick
Tomatoes, chopped, to make 2 cups
1 sprig basil, sliced into ribbons, with stem discarded (or save for veggie broth) or 1/2 teaspoon dried
1 1/2 teaspoons balsamic vinegar
Freshly ground black pepper
1. In a cast iron skill, heat 4 tablespoons of the 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.
3. Transfer to a large pot and add tomatoes and basil and stir to combine. Bring to a gentle simmer, then lower heat to maintain simmer. Continue to cook, stirring occasionally, until peppers are very soft, about 1 hour. Stir in remaining olive oil and season with salt and pepper. Stir in vinegar and the sugar or honey, if necessary. Serve right away, or chill, then serve reheated, slightly chilled, or at room temperature.