Nutrition balance score
Great
Glycemic Index
36
Low
Glycemic Load
3
Low
Nutrition per serving
Calories89.1 kcal (4%)
Total Fat5.7 g (8%)
Carbs9.4 g (4%)
Sugars4.7 g (5%)
Protein1.6 g (3%)
Sodium104.1 mg (5%)
Fiber2 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings

3 Tbspolive oil

5 clovesgarlic
thinly sliced

4anchovies

1onion
large, sliced

½ tspred pepper flakes
more to taste

kosher salt

pepper
to taste

2red bell peppers
sliced

1orange bell pepper
sliced

1yellow bell pepper
sliced

12 ozcherry tomatoes
or grape, quartered

1 Tbspsugar

⅓ cuppepperoncinis
sliced, plus 1 Tbsp of their liquid

¼ cupfresh parsley
chopped

¼ cupfresh basil
chopped

1 Tbsporegano
fresh chopped
Instructions
Step 1
In a medium pot, heat olive oil over medium low heat
Step 2
Add in garlic and fry until just starting to brown.
Step 3
Add anchovies and cook, stirring, until they have melted into the oil.
Step 4
Toss in onions and pepper flakes, and season with salt and pepper to taste. Cook until onions just start to soften, about 2-3 minutes.
Step 5
Add in sliced bell peppers and cook, stirring, for 15 minutes.
Step 6
Add in tomatoes and sugar, and cook, stirring, for another 10-12 minutes until everything is very soft and cooked down, with little liquid remaining. You want almost a jammy consistency.**
Step 7
Turn off heat and stir in pepperoncinis and their juice. Fold in herbs and season with more salt and pepper if needed.
Step 8
This can be served warm, room temp or cold!***
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