Peperonata

Method

1. Heat 3-4 tablespoons of olive oil in a large pan or casserole over medium heat.
2. Slice the onion finely and add it to the oil. Sauté gently until softened.
3. Clean the peppers: remove the white inner filaments and all seeds. Cut into strips or rhombus shapes.
4. Add the peppers to the pan. Let them heat for 2-3 minutes, stirring occasionally.
5. Deglaze with a splash of white wine vinegar (about 1/4 cup). Let the vinegar evaporate completely over high heat for 1-2 minutes.
6. Add crushed peeled tomatoes (or fresh ripe tomatoes cut into pieces). Stir well to combine.
7. Add a generous handful of black olives (reserve some for later), torn basil leaves, and a pinch of salt. Mix.
8. Cover the pan, reduce heat to medium-low, and cook for 5 minutes.
9. Uncover and continue cooking for another 15-20 minutes, until the peppers are tender but still have a slight bite. Stir occasionally.
10. Add the remaining olives a few minutes before the end of cooking. Taste and adjust salt if needed.
11. Serve warm, at room temperature, or cold. If desired, garnish with fresh basil leaves.