Pepper, Tomato and Onion Stew
Pepper, Tomato And Onion Stew is an moderately easy dinner. Made with 4 lb. tomatoes, peeled and seeded, 2 tsp. salt, divided, 1/2 c. olive oil, 1/4 c. unsalted butter and 2 lb. green peppers, chopped, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
Cut tomatoes in half; scoop out pulp and reserve for use in other recipes.
Sprinkle insides of tomatoes with 1 teaspoon salt. Place tomato shells upside down on paper towels to drain.
Let stand for 30 minutes.
Chop and set aside.
Combine olive oil and butter in a large skillet over medium heat; add green peppers, red peppers, onions and garlic.
Cook, stirring frequently, until onions are translucent.
Add reserved tomatoes and basil.
Reduce heat to low; cover and cook for 10 minutes.
Add remaining salt and pepper.
Increase heat to high and cook, uncovered, until most of the liquid has evaporated, stirring frequently.
π· Perfect Pairings
Complete your meal with these
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