Pepper, Tomato And Onion Stew
A mediterranean take on pepper, tomato and onion stew, written step by step so it's easy to follow built around good beef and pantry staples.
Ingredients
- 4 lb. tomatoes, peeled and seeded
- 2 tsp. salt, divided
- 1/2 c. olive oil
- 1/4 c. unsalted butter
- 2 lb. green peppers, chopped
- 2 lb. sweet red peppers, chopped
- 2 lb. pearl onions, peeled
- 4 bulbs garlic, minced
- 2 Tbsp. dried whole basil
- 1/2 tsp. freshly ground pepper
Method
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.
