From pickled to stewed, peppers are a late summer staple. Tag these three saucy recipes, packed with flavor and color, for future dinners.
- 3 tablespoons extra-virgin olive oil
- 6 green bell peppers, seeded and sliced into strips
- 1 red bell pepper, seeded and sliced into strips
- 1 yellow bell pepper, seeded and sliced into strips
- 1 jalapeño, seeded and sliced
- 1 banana pepper, seeded and sliced
- 1 Spanish onion, coarsely diced
- 1 clove garlic, minced
- 6 San Marzano tomatoes
- 1 cup juice from the San Marzano tomatoes
- Salt and black pepper, to taste
- 1 pat butter
- 1 loaf of warm Italian bread, sliced
- 4 torn basil leaves
- Heat extra-virgin olive oil in large skillet over medium-high heat. Sauté green bell peppers, red bell pepper, yellow bell pepper, jalapeño, banana pepper, and onion until slightly softened.
- Add in garlic, and cook for another minute.
- Add in tomatoes and tomato juice. Season with salt and black pepper to taste.
- Stir in butter, and reduce heat. Let the mixture simmer for about 5 minutes or until thick.
- Serve over slices of warm, crunchy Italian bread. Top with basil.
Recipe by David Ariondo, chef and co-owner, San Lorenzo.
Photograph by Michael Fornataro / Styling by Samantha Casale