We made Ina Garten's Sauteed Onions and Peppers recipe but we added 1 pound of sliced sausage at the same time as the onions. Yum!
Products used: Olio Santo Extra Virgin Olive Oil, Tellicherry Peppercorns, PepperMate Pepper Mill, Classic Footed Bowl, HÔTEL Vintage English Kitchen Spoon, Beechwood Spoons
6 large yellow onions
1/4 cup Olio Santo olive oil
2 red bell peppers, julienned
2 yellow bell peppers, julienned
2 cloves garlic, minced
1/4 cup sherry vinegar
1 tablespoon tomato puree
1/2 teaspoon red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Cut the onions in half, and then slice them into 1/8-inch-thick half-rounds. (You will have about 10 cups of onions.)
Heat the Olio Santo olive oil in a large saute pan over medium heat. Add the onions and saute for 15 to 20 minutes. Add the peppers, garlic, vinegar, tomato puree, pepper flakes, salt and pepper and continue cooking an additional 10 minutes.
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