Peperonata

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• 1/4 cup olive oil
  Ingredient note

  Source: 1/4 cup olive oil
• 1 tablespoon butter
  Ingredient note

  Source: 1 tablespoon butter
• 1 each onion (thinly sliced)
  Ingredient note

  Source: 1 onion (thinly sliced)
• 2 each red bell peppers (cored, seeded and sliced)
  Ingredient note

  Source: 2 red bell peppers (cored, seeded and sliced)
• 2 each yellow bell peppers (cored, seeded and sliced)
  Ingredient note

  Source: 2 yellow bell peppers (cored, seeded and sliced)
• 2 each orange bell peppers (cored, seeded and sliced)
  Ingredient note

  Source: 2 orange bell peppers (cored, seeded and sliced)
• 2 teaspoons garlic (minced)
  Ingredient note

  Source: 2 teaspoons garlic (minced)
• 4 each plum tomatoes (fresh or canned (San Marzano), seeded and diced)
  Ingredient note

  Source: 4 plum tomatoes (fresh or canned (San Marzano), seeded and diced)
• 2 sprigs fresh basil (plus more for garnish)
  Ingredient note

  Source: 2 sprigs fresh basil (plus more for garnish)
• As Needed salt
  Ingredient note

  Source seasoning: salt and pepper to taste
• As Needed Black pepper
  Ingredient note

  Source seasoning: salt and pepper to taste
• 1 teaspoon granulated sugar
  Ingredient note

  Source: 1 teaspoon granulated sugar

1. Heat the olive oil and butter in a large pot over medium heat. Add the onion and cook for 4-5 minutes or until just softened.
2. Add the red, yellow and orange bell peppers. Cook for 6-8 minutes or until tender.
3. Add the garlic and cook for 30 seconds. Stir in the tomatoes, basil, salt, pepper and sugar.
4. Reduce the heat to medium low and bring the mixture to a simmer. Cook, stirring occasionally, until the peppers are very soft and the tomatoes have broken down to form a sauce. If the mixture seems dry as it cooks you can add a tablespoon of water as needed.
5. Remove the basil sprigs and discard. Let cool slightly, then taste and add more salt and pepper if desired. Serve, garnished with additional basil.