Categories: Sides

Ingredients

• 1/4 cup olive oil
• 1 onion, halved and sliced 1/2 inch thick
• 1 red bell pepper, sliced 1/2 inch thick
• 1 green bell pepper, sliced 1/2 inch thick
• 1 yellow bell pepper, sliced 1/2 inch thick
• 4 garlic cloves, thinly sliced
• 15 oz. can whole peeled tomatoes, crushed by hand
• 3 sprigs fresh oregano
• Pinch of sugar
• Kosher salt and black pepper
• 1/4 cup jarred Calabrian chiles, drained and sliced
• 1 tbsp sherry vinegar

Directions

1. In a large heavy skillet, heat the olive oil over medium heat. Add the onion, bell peppers and garlic and cook, stirring, until the veggies are soft, 10 minutes. Add the tomatoes, oregano and sugar; cook until the peppers are very soft and most of the liquid has evaporated, about 30 minutes. Season with salt and pepper; stir in the chiles and vinegar. Discard the oregano.

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