Pepper, Tomato And Onion Stew

Ingredients

• 4 lb. tomatoes, peeled and seeded
• 2 tsp. salt, divided
• 1/2 c. olive oil
• 1/4 c. unsalted butter
• 2 lb. green peppers, chopped
• 2 lb. sweet red peppers, chopped
• 2 lb. pearl onions, peeled
• 4 bulbs garlic, minced
• 2 Tbsp. dried whole basil
• 1/2 tsp. freshly ground pepper

Directions

1. Cut tomatoes in half; scoop out pulp and reserve for use in other recipes.
2. Sprinkle insides of tomatoes with 1 teaspoon salt. Place tomato shells upside down on paper towels to drain.
3. Let stand for 30 minutes.
4. Chop and set aside.
5. Combine olive oil and butter in a large skillet over medium heat; add green peppers, red peppers, onions and garlic.
6. Cook, stirring frequently, until onions are translucent.
7. Add reserved tomatoes and basil.
8. Reduce heat to low; cover and cook for 10 minutes.
9. Add remaining salt and pepper.
10. Increase heat to high and cook, uncovered, until most of the liquid has evaporated, stirring frequently.