Peperonata

Summer is almost over and thanks to the "great" weather Utah has... this is also the peak of the gardening season. Tomatoes are ripe, zucchini are abundant and people bring you over all sort of veggies that they planted for fun and now they don't know what a heck to do with them. I received bags of goodies last week and made several bags of ready to use tomato sauce, sliced zucchini, and a great "peperonata." Peperonata is a vegetarian dish (or sidedish) made with bell peppers. It is very simply to make and very tasty.

Since I had 12 peppers, I based my recipe on this amount.

Ingredients:

- 12 bell peppers, washed, cleaned (no tops or seeds), and cut in small pieces;

- 5 fresh tomatoes;

- 1 can of tomato sauce;

- 6 small/medium size potatoes;

- a small onion, minced;

- 1/2 stick of butter;

- 1/4 cup of extra-virgin olive oil;

- 2 boillon cubes.

Place oil, butter, onion, and cubes in a large sauce pan. Cook until onion is soft. Add bell peppers and let them cook over medium heat until tender. Add diced tomatoes, diced peeled potatoes, and tomato sauce. Cook covered with a lid on low heat for about 45-60 minutes. Stirr occasionally. The peperonata is ready when all the veggies are tender and the sauce is reduced.