Italian Stewed Peppers with Onions and Tomatoes
Ingredients
- 1.5 kg bell peppers (yellow and red in variable portions)
- 500 g onions
- 2 garlic cloves
- abundant oil
- triple concentrated tomato paste
- 1-2 beefsteak tomatoes
- smoked paprika
- broth of choice
- 1 teaspoon starch
Optional
- tabasco
- liquid smoke
Preparation
Slice the onion very thinly and do the same with the peppers, keeping them separate.
Heat oil with triple concentrated tomato paste and garlic, cook the onions with salt until golden, then set aside.
With another drizzle of oil, cook the peppers with salt until well browned.
Add the onions back, add the tomato cut into small cubes, your preferred spices, adjust salt, add a ladle of broth or water, cover, and cook gently until reduced and peppers are soft.
Dissolve the starch in a bit of cold water, add it to the pan, bring to a boil, and cook until the desired consistency is reached, adjusting with salt, pepper, and chili if necessary.
Tips
Add some basil leaves and let it cool thoroughly to avoid burning your palate.
