These roasted, marinated peppers are so versatile: they're great on toast, or as part of an antipasto plate. They're also delicious as a condiment with roasted meat or fish, or tossed with oiled Yukon gold potatoes and a few slices of anchovy, too. SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8Makes: 7 to 8 cups Prep time: 15 min Cook time: 40 minIngredients: 6 red peppers (pimenton, red bell, or carmen)For serving: ricotta and crusty bread (optional)1 dash sea salt, to taste1/2 cup plus 3 tablespoons olive oil, divided4 cloves garlic, peeled and smashed2 fresh whole chiles (any red, sweet variety such as chile de árbol)5 cipollini onions, peeled, root-end removed, and quartered1 tablespoon salt-packed capers, rinsed2 small bay leaves1/2 teaspoon whole fennel seeds1 1/2 teaspoons smoked paprika3 cups cherry/Sungold tomatoes1/4 cup white wine1 cup oil-cured olivesLeaves of 1 sprig fresh oregano10 large leaves fresh basilFULL RECIPE ►►https://f52.co/2Ozbs2XCONNECT WITH FOOD52Web: https://food52.comFacebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52Food52 newsletter: https://f52.co/newsletterABOUT FOOD52As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
