Categories: Dressing/Sauces

Ingredients

• 1/2 cup thinly sliced garlic
• 1/2 cup olive oil
• 1 tbsp chopped fresh herbs, such as rosemary, thyme and/or oregano
• 1 large sweet onion, sliced
• 4 cups chopped tomatoes
• 3 1/2 lbs. bell peppers, sliced 3/4 inch thick
• 1 tsp salt
• 1 tbsp white-wine vinegar

Directions

1. Heat garlic, oil and herbs in a large pot over medium heat until fragrant and starting to sizzle, about 2 minutes. Add onion and cook, stirring occasionally, until softened but not browned, about 8 minutes. Add tomatoes and cook, stirring occasionally, until they are broken down, about 5 minutes. Add bell peppers and salt; bring to a simmer. Cover and cook, stirring occasionally, until the peppers are mostly submerged in the liquid they give off, about 40 minutes. Uncover and cook until the liquid is reduced by about half and the peppers are very tender, about 30 minutes. Stir in vinegar. Let cool completely before storing.

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