garlic, crushed or thinly sliced
onion, thinly sliced lengthwise
red bell pepper, cored, seeded, and cut lengthwise into 1/4-inch-wide strips
yellow bell pepper, cored, seeded, and cut lengthwise into 1/4-inch-wide strips
ripe tomatoes, cored and cut into rough 3/4-inch cubes
- Heat a large sauté pan over medium-high until hot. Add the olive oil and warm it until it ripples. Add the onion, bell peppers, garlic, and tomatoes and cook, stirring occasionally, for about 10 minutes, or until the vegetables have softened and have begun to color. Remove from the heat and let cool.
- Season to taste with salt and piment d'Espelette before using, and then use immediately, or store in a tightly covered container in the refrigerator for up to 5 days.
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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