Peperonata

Makes 6 cups

3/4 cup extra-virgin olive oil, divided

6 medium cloves garlic, thinly sliced

2 medium yellow onions, sliced 1/4 inch thick

4 pounds red, yellow, and/or orange bell peppers (about 6 large bell peppers), stemmed, seeded, and sliced lengthwise 1/2 inch thick

1 cup pureed tomatoes (or passata)

2 sprigs basil or oregano

Kosher salt

1 tablespoon white wine vinegar or red wine vinegar

1 tsp of sugar

In a large pot or Dutch oven, heat 1/2 cup olive oil over medium heat until shimmering. Add garlic and cook, stirring, until just starting to turn golden, 3 to 4 minutes. Stir in onions, increase heat to medium-high, and cook for 2 minutes. Stir in peppers and cook, stirring occasionally, until starting to soften, about 20 minutes. 

Add tomato and basil or oregano sprigs and stir to combine. Bring to a gentle simmer, then lower heat to maintain simmer. Continue to cook, stirring occasionally, until peppers are very soft, about 1 hour. Stir in remaining 1/4 cup olive oil and season with salt. Stir in vinegar (see notes). Discard herb sprigs. Serve right away, or chill, then serve reheated, slightly chilled, or at room temperature.