Peperonata is usually made with red and/or orange bell peppers - I decided to give it a try with our red/green peppers, and it worked out beautifully! This recipe is far from traditional but it is very delicious. Eat with focaccia or on grilled baguette. I may even just pile some onto some pasta for a quick lunch!
Add enough olive oil to a deep pan or pot to cover the bottom. Heat over medium, and once warmed add the onions. Allow to cook until translucent and slightly tender, about 5 minutes. Add the garlic and allow to cook for another minute or two.
Add the peppers and allow to cook, stirring occasionally for about 10-15 minutes until tender. Stir in the puréed tomatoes and basil stems, and cook until the liquid has reduced and the peppers are extremely tender about 20-35 minutes, or more if necessary. Stir in the olive oil.
Remove basil stems, and add in salt and pepper to taste. Stir in torn basil leaves. The consistency should be incredibly soft.
Serve warm, chilled, or at room temperature.