Peperonata In Garden Marinara
|Garlic||2 Clove (10 gm)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Garden marinara sauce||2 1⁄2 Cup (40 tbs)|
Insert slicing disc.
Following directions, slice peppers and set aside (you should have about 8 cups); then slice onions and set aside.
Change to metal blade and mince garlic.
Heat oil in a 12 to 14-inch frying pan over medium heat.
Add onions and cook, stirring occasionally, until soft (about 5 minutes).
Add garlic, peppers, and Garden Marinara Sauce; then cover and cook until peppers are tender when pierced (8 to 10 minutes).
Season to taste with salt and pepper.
Let cool to room temperature, then serve or cover and refrigerate for up to 1 week; or package airtight and freeze for up to 6 months (thaw before using).