4 tablespoons extra virgin olive oil
1 yellow onion, peeled and cut in half, then cut into thin slices
2 red bell peppers, seeded and cut into ¼-inch strips
2 yellow bell peppers, seeded and cut into ¼-inch strips
¼ teaspoon salt, plus more to taste
¼ teaspoon pepper, plus more to taste
½ cup tomato sauce
4 tablespoons chopped fresh parsley, divided
4 garlic cloves, chopped
1 tablespoon balsamic vinegar
2 teaspoons C&H® or Domino® sugar
Serves 4 to 6
Pour the olive oil into a medium nonstick skillet on medium heat and cook until the oil gets hot.
When the oil is ready, add the onions, bell peppers, salt and pepper, and cook on medium heat for 2 minutes, stirring well.
Add the tomato sauce and 2 tablespoons of chopped parsley, and stir well.
Cover the pot, reduce the heat to low, and simmer for 20 minutes.
Stir well, add the remaining parsley and the garlic, and cook over low heat for 15 more minutes, stirring well every 5 minutes.
Add the vinegar and the sugar. Increase the heat to medium-low and stir. Cook, uncovered, for 5 more minutes.
Adjust salt and pepper to your liking. Serve right away, or allow the Peperonata to rest overnight in the refrigerator and enjoy it the next day at room temperature.