Peppers and Onions ready for roasting
Peperonata is simple but versatile as a filling, topping, or sauce for which you will find many uses. It is delicious as an appetizer on toasted breads and as a sauce for pasta, pizza, polenta, etc. I also make a tomato-less version especially suited for making sandwiches (less juicy = no sogginess). Peperonata is particularly beautiful when prepared with colorful peppers - red, yellow, orange and green; I typically use red, orange and yellow.
8 Assorted colors of Bell Peppers (Capsicums)
2 Red Onions, slivered
2 Tbsp Extra Virgin Olive Oil
1 tsp Sea Salt or to taste
1 clove Fresh Garlic, minced
2 small sprigs Fresh Marjoram, chopped
a handful of Fresh Basil, torn
1/4 cup Fresh Flat Leaf Parsley, chopped
1/2 tsp Red Pepper Flakes
4 large Tomatoes
Preheat the oven to 400 degrees F.
Wash and dry the peppers; remove seeds, stems, and pale colored ribs inside. Slice into strips lengthwise.
Pour the oil in a 9x13 inch baking pan and swirl to coat the bottom.
Place peppers and onions in the pan with salt and the red pepper flakes and stir well.
Bake the veggies until tender, about 30 minutes.
While the peppers are baking, prepare the tomatoes: remove the stem ends, scoop out the seeds into a strainer placed over a bowl to catch the juices and slice the fleshy parts. Press the seeds to extract all of the juices and discard the seeds.
Stir in the garlic and tomatoes with the juices and bake for another 30 minutes.
Remove from the oven, stir in the marjoram and parsley, and let cool for 10 minutes.
Serve hot or warm as desired sprinkled with the basil. Enjoy!