Pepperazzi Portrait
Sautéed Bell Peppers, Onion, and Tomatoes in Herb-Infused Italian Ragout
38 minutes
Serves 4
DinnerItalianGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
Italian home cooking is all about letting simple ingredients shine, and this sautéed trio brings the market to your table. Get ready to unlock the secrets of blooming aromatics and coaxing big flavor from humble veggies, no gluten in sight, just pure vegetable virtuosity.
Ingredients
Yield
4
Instructions
- 01Heat the olive oil in a large, wide skillet over medium heat until it shimmers.
- 02Add the sliced onions and a pinch of salt. Sauté for 5 minutes, stirring occasionally, until the onions are soft and edges just start to caramelize.
- 03Stir in the garlic and crushed red pepper flakes. Cook for 45 seconds until fragrant, don't let the garlic brown.
- 04Add the sliced bell peppers. Sauté for 6-7 minutes, stirring often, until just tender and a bit glossy.
- 05Add the tomato wedges and most of the minced oregano. Sprinkle with 1 teaspoon kosher salt and all the black pepper. Stir gently to combine.
- 06Raise the heat to medium-high. Cook for 3 minutes, letting the tomatoes release their juices.
- 07Reduce heat to low. Simmer, uncovered, for 10-12 minutes, stirring once or twice, until the tomatoes have softened and the whole mixture is thick and jammy, but still bright.
- 08Turn off the heat. Add the balsamic vinegar and most of the torn basil, tossing gently to combine.
- 09Taste and adjust seasoning if needed. Transfer to a serving platter. Scatter remaining basil on top to serve.
Want your own recipe?
Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.