Peperonata - Or In My World, A Dish That Goes With Everything

This is a classic Italian side dish, served all over the country.  Recipes for it are almost as many as there are cooks who make it.  This is the way I learned to make, love, and devour it, in Florence.  Let me tell you how perfect this dish is.  You can make it two days ahead and it just gets better.  It's as much at home on your Christmas buffet table as it is accompanying your favorite grilled dishes in the summer.  It can be part of an antipasto platter and it's completely vegetarian.  The colors are beautiful.  And it can become more than just a side dish.  When I make turkey wrap sandwiches, I put a few spoonfuls of this peperonata on it, along with some guacamole and you've got a few bites of heaven going on.  I'm sure you'll find your own delicious ways to use it.  Finally, there's also a couple of ways to make substitutes, if necessary.  I'll show you when and how.  Take a look. 

Peperonata

2 red bell peppers, seeds removed and sliced (about 1/2" slices)
2 yellow peppers, same as above
 Possible substitute - Feel free to use orange peppers as a substitute.  If you want to  use a green pepper, only use 1 - they are very peppery.
1 medium-size yellow onion, thinly sliced
2 cloves garlic, finely chopped
3 Tbsp. extra virgin olive oil
2 Tbsp. tomato sauce
 Possible substitute - 1 Roma tomato chopped or 2 Tbsp. chopped sun-dried tomatoes
1 Tbsp. balsamic or red wine vinegar
2 tsp. sugar
1 handful of fresh basil leaves, coarsely chopped
salt/pepper to taste

In a heavy, medium sauce pan, heat the 3 Tbsp of olive oil.  Let it get nice and hot, but not smoking.  Add the sliced peppers and enjoy the sizzle.  Let them saute in the oil for a couple of minutes, then start stirring them.  Try not to stir too often, as you want to get some color on the peppers.  But stir enough so they don't burn.  Do this for about 5-7 minutes.  Toss in the onion and the garlic and stir a few times.  Turn the heat down a little and put a lid on the pot.  Let the peppers, onions and garlic cook for about 25-30 minutes, stirring occasionally.  They need to be soft.  Remove the lid from the pot and let them cook another 15-20 minutes on medium-low heat, until the moister from the pot is evaporated.  Remove from the heat and add the tomato sauce (or chopped tomatoes), vinegar, sugar, fresh basil and salt and pepper.  Stir once or twice and put in a bowl.  Let cool.  This is best made ahead of time.  If you can, a couple of days is ideal.  At the very least, try to make it 6 hours ahead. 

To me this is rock-and-roll type food.  It's that good.  And so good with so many things.  Please try.