5 tablespoons olive oil
4 garlic cloves, thickly sliced
1/2 white onion, cut lengthwise into 1/4-inch slices
3 yellow or red bell peppers, cut in half lengthwise, then cut across in 1/4-inchslices
1 1/2 tablespoons anchovy Paste
1 teaspoon oregano
1 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1 cup dry sherry
1 1/2 recipes Toasted Garlic Bread
Spanish Peppers on Garlic Toast
Serves 6 to 8
Heat the olive oil in a large saute pan set on high heat until sizzling, about 2 minutes. Add all the ingredients except the sherry and the garlic toast and cook until the onions and peppers begin to brown and go limp, about 3-4 minutes. Stir in the sherry, scraping up any brown bits from the bottom of the pan. Reduce the heat to medium, cover and simmer for 4-5 minutes. Remove the lid and cook for 1-2 minutes longer, until the sherry has reduced by half, producing a thickened sauce.
The peppers are ready to be served, but will develop a fuller flavor if refrigerated overnight. Return to room temperature and serve on garlic toast.
Cook's Tip: If you prefer a topping that is smoother, puree the cooked pepper mixture in a food processor for 30 seconds to 1 minute - the consistency will still be slightly chunky.
The pureed spread is a wonderful condiment to serve with grilled chicken breasts or fish.
Wine Suggestion: Chardonnay