Peperonata with potatoes

Clean and wash all the vegetables. Peel the potatoes and onions, then chop them; remove the seeds and strings from the bell peppers and chop them; remove the seeds and chop the tomatoes. Keep the cuts fairly even, so the vegetables cook evenly and reach a tender consistency without falling apart completely.

Pour the extra virgin olive oil into a skillet Heat a large pot. Add the potatoes and onions, then sauté briefly, stirring gently. Stop this step when the onions begin to soften and the potatoes begin to brown slightly on the surface, but do not let them brown excessively.

Join the skillet the bell peppers red, yellow, and green. Stir to distribute the oil and combine the already browned vegetables. Continue cooking until the bell peppers They begin to soften and release their aroma, while still maintaining a firm consistency: they will need to finish cooking together with the other vegetables.

Add the seeded and chopped tomatoes when the vegetables are halfway through cooking. Stir carefully to distribute the pulp and its liquid throughout the vegetables. Wait until the bottom returns to a gentle boil, indicating the ingredients are ready for slow cooking.

Lower the heat, cover the skillet and cook for about an hour. Let it simmer gently, checking the consistency from time to time: potatoes, onions and bell peppers They should be tender, while the base should remain moist and well-combined. If the mixture tends to dry out before it's finished, add a little water.

A few minutes before removing the peperonata Remove from the heat and add the basil. Stir gently and continue cooking until the basil leaves' aroma blends into the sauce. Make sure the vegetables are tender and the sauce is juicy and thick, without excess liquid.

Season with salt to taste And turn off the heat when the peperonata It has reached a soft and well-bound consistency. Let it cool, then serve warm or cold, as directed. Resting allows the flavors of the vegetables and basil to meld further.