Peperonata

Steps

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1. 1
   Prepare the bell peppers by cutting each one in half lengthwise. Carefully remove all seeds and white membranes, ensuring they are clean.
   ▶ ≈0:59
2. 2
   Place the prepared peppers on a baking sheet and broil in the oven until the skin is charred and easy to peel off.
   ▶ ≈2:21
3. 3
   Once the peppers have cooled slightly, gently peel off the charred skin.
   ▶ ≈6:51
4. 4
   Slice the peeled peppers into smaller, manageable pieces.
   ▶ ≈8:15
5. 5
   Prepare the red onions by slicing them.
   ▶ ≈3:31
6. 6
   Prepare the green olives by pitting them and cutting each one into smaller pieces.
   ▶ ≈4:10
7. 7
   Heat olive oil in a large pot and add the sliced red onions. Cook until they are softened.
   ▶ ≈9:49
8. 8
   Add red wine vinegar and simmer for a couple of minutes to allow the flavors to develop.
   ▶ ≈11:09
9. 9
   Add the peeled chopped tomatoes and stir to combine.
   ▶ ≈11:43
10. 10
    Season with salt and black pepper to taste.
    ▶ ≈12:59
11. 11
    Add the sliced peppers and mix well. Cook together for another 4-5 minutes until all ingredients are heated through.
    ▶ ≈13:56
12. 12
    Add the prepared green olives and cook for a few more minutes. Taste and adjust the salt if needed.
    ▶ ≈14:54
13. 13
    Garnish with fresh basil leaves.
    ▶ ≈16:15
14. 14
    Taste to ensure the flavor is balanced. Serve hot or cold—the dish tastes even better when cooled. It can be made a day ahead.
    ▶ ≈16:50