Braised Sweet-and-Sour Peppers

Amarante

Thu, Dec 17 2020, 11:23 am

This turned out well and is a great addition to any buffet or even to have as a nosh,

Braised Sweet-and-Sour Peppers

Excerpt From: Joyce Goldstein. “The New Mediterranean Jewish Table

Red and yellow peppers are most commonly used in this typical dish of southern Italy, but green peppers can be used in place of the yellow. I have included tomatoes here, though some recipes omit them.

SERVES 6

3 large red bell peppers
3 large yellow or green bell peppers
½ cup olive oil
1 or 2 yellow onions, sliced ¼ inch thick
2 cloves garlic, finely minced
3 ripe tomatoes, peeled, seeded, and diced
¼ cup red wine vinegar
2 tablespoons sugar
¼ cup sliced almonds or pine nuts, toasted
¼ cup raisins, plumped in hot water and drained
Salt and freshly ground black pepper

Cut the bell peppers in half lengthwise and remove the stems, seeds, and thick ribs. Slice lengthwise into ½-inch-wide strips.

Warm the oil in a large sauté pan over medium heat. Add the onions and cook, stirring occasionally, until softened, 5 to 8 minutes. Add the bell peppers and garlic, cover, and cook until the peppers are tender, about 20 minutes.

Add the tomatoes, vinegar, sugar, almonds, and raisins and simmer for a few minutes to allow the flavors to mellow and mingle. Season with salt and pepper. Serve warm or at room temperature.