When I see red peppers at the market I think of roasting them over an open fire. The aroma that comes from roasting peppers is heaven. In an earlier blog I gave you a recipe for roasted pepper salad. Pick the peppers that are the deepest red possible, they are the sweetest.
This is another way we utilize red peppers. Frying them up with onions and fresh tomatoes and seasoning them with vinegar, basil, capers and green olives. It’s almost like a caponata, sweet and savory. Except the sweetness comes from the peppers.
This is truly a down home dish. Italian soul food at its best. Makes a great side dish, antipasto or light supper with a loaf of Italian bread and glass of wine. These peppers also go great when chilled and put on a sandwich with a little ham, salami, and provolone or fresh mozzarella.
This is also a wonderful side dish and accompanyment with grilled Italian sausages. Does it get any better than that?
8 red bell peppers
1 medium red onion
4 ripe tomatoes
10 Sicilian green olives, pitted
1/4 cup capers
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
4 basil leaves
salt and freshly ground black pepper
Rinse the peppers, slice open, remove the stem, seeds and ribs, and then slice lengthwise into 1/4-inch strips.
Dice the red onion.
Slice the tomatoes in half, gently squeeze out the seeds and excess juice, and then coarsely chop. Rinse the capers and tear the basil leaves.
Heat the olive oil in a large pan over moderate heat and fry the peppers and onions, stirring until they have wilted and begin to brown.
Add the chopped tomatoes, cover and simmer for ten minutes.
When done, transfer the pepper mixture to a bowl, then add the basil, capers, olives and red wine vinegar. Salt and pepper to taste, then stir.
Cover and allow it to cool for at least an hour before serving.