Peperonata

Heat olive oil in a wide, heavy pot or deep skillet over medium-low heat. Add sliced onion and garlic. Season with a pinch of salt. Cook very gently, stirring occasionally, for 15 minutes until the onion is completely soft, sweet, and golden — not browned, just deeply cooked. Peperonata is a slow recipe; do not rush this step.

Add all the pepper strips to the pot. Season with salt. Stir to coat in the oil and onion. Cover with a lid and cook over medium-low heat for 20 minutes, lifting the lid and stirring every 5 minutes. The peppers will release a great deal of liquid — this is correct. The steam and pepper juice create the braising liquid.

Add the chopped tomatoes. Stir to combine. Remove the lid and cook over medium-low heat for 20–25 minutes, stirring every 5 minutes, until the tomatoes have completely collapsed, the liquid has reduced to a thick, jammy, glossy sauce that just coats the peppers, and the whole pot is a unified, glistening compote. The peppers should be completely tender and silky.

Off the heat, add a small splash of red wine vinegar if using — it lifts and brightens the sweetness. Taste and adjust salt. Tear fresh basil and stir through. Serve warm, at room temperature, or cold. Peperonata is extraordinarily versatile: use it as a side dish, bruschetta topping, pasta sauce, pizza base, or accompaniment to grilled meats and fish.