This is one approach to the basic stew of tomatoes, onions and peppers found all over the Mediterranean, for which there are as many recipes as cooks. The final fillip of the chile, garlic and herb sauce is inspired by a recipe in Patience Gray’s Honey from a Weed. Using yellow bell peppers relieves the monochromatic brick color of cooked tomatoes and red peppers, but with or without them, this is one delicious dish. Try serving it with a grilled lamb chop and a glass of young Zinfandel, Chianti, or Dolcetto.
6 SERVINGS
5 |
tablespoons olive oil |
1 |
onion, sliced |
¾ |
cup chopped tomatoes |
5 |
bell peppers (preferably a mixture of red and yellow), roasted and peeled (see sidebar) |
¾ |
cup dry red wine |
|
Salt |
½ |
jalapeño chile, roasted, peeled and seeded |
2 |
garlic cloves |
1 |
cup chopped fresh basil leaves |
¼ |
cup chopped fresh parsley |
Warm 2 tablespoons of the olive oil in a large skillet over medium heat. Add the onion and cook until it softens, about 5 minutes. Add the tomatoes and bell peppers and cook briefly. Add the red wine and ½ teaspoon salt, cover and cook, stirring occasionally, for about 10 minutes. Remove the lid and continue cooking, stirring occasionally, for another 10 to 15 minutes. Check frequently toward the end, as the peppers will want to stick to the bottom of the pan.
While the bell pepper mixture is cooking, pound the jalapeno and garlic to a paste in a mortar with ½ teaspoon salt. Add the basil and parsley and pound to a paste. Add the remaining 3 tablespoons olive oil and stir, grinding more with the pestle. The finished sauce should have a rather loose consistency, somewhat more liquid than pesto.
Stir the sauce into the bell peppers, taste for salt and heat through, about 2 minutes. This is equally good served hot, cold or anywhere in between.