Ingredients:
- 5 or 6 bell peppers
- garlic cloves, 2 or q.b. (quanto basta or “as much as is needed”)
- wine vinegar, 1 c. or q.b.
- extra-virgin olive oil
- salt
- very ripe tomatoes (in the summer) or 1 large can of tomatoes
Wash 5 or 6 bell peppers. Slice into strips about 2 inches wide. Cover stainless steel frying pan with olive oil. Heat.
Add 2 whole garlic cloves and when garlic is golden, turn peppers into sizzling oil, browning the pepper strips. When peppers are blistered, pour in about 1 c. or more of wine vinegar.
Add about 1 1/2 tsp rock salt. Cook until the wine vinegar is almost all evaporated.
In summer, add about 2 c. diced very ripe tomatoes (in other seasons, add 1 large can of tomatoes). Simmer till liquid of tomatoes evaporates. Serve.
Note: all quantities are approximate as I learned this by watching my Sicilian mother-in-law make this dish. After all, “qb” (or quanto basta, i.e., “as much as you need”) is the most common Italian cookbook annotation!
