This dish takes less than 45 minutes but is at its tastiest when left to season overnight in the refrigerator. (Revised Dec 2017 - revisions marked with a "+")
"*" See Kitchen Notes for more information or links to special ingredients.
When hot, add the onion and garlic and saute' for about 5 minutes or until they start to soften. If they start to brown, lower the heat.
Add the tomatoes and red wine*, stir gently, and bring to a simmer. Cover and let the peppers soften, stirring occasionally, for 20 to 25 minutes or until the peppers are tender, but not mushy.
Let the stew cool, transfer to the refrigerator and let sit overnight or for at least 4 hours.
When ready to serve, reheat, scoop into bowls, top with a few capers, fresh basil or shaved Pecorino Romano. Serve with a crusty loaf of bread.
Sweet Peppers – A variety of colors makes a beautiful dish. However, avoid green bell peppers since they haven’t ripened into sweet peppers yet and could give your dish a bitter taste.
Tomatoes – Regardless of whether you use fresh, frozen or canned, do not drain. You want the juice to help form a “stew”. If using canned tomatoes, use the 1/4 cup red wine to rinse the can, then pour into the stew.
Basil – Fresh basil is always best; however, a little pesto or frozen basil works great. Below is the method I use to freeze fresh basil.
Recipe author: MJ of MJ's Kitchen