To create a savory dish, we start by chopping the onion into thin scales. This will be the aromatic base of our dish. We take a pan and, without heating it, add the olive oil or preferred oil, along with the chopped onion. We add a pinch of salt, which will help release the juices from the onion, and place the pan over low heat. It is essential that the heat is very low, so the onion can sweat and not burn. If we notice that it begins to stick to the bottom of the pan, we can add a few tablespoons of water, which will help maintain moisture and prevent burning. We cover the pan with a lid and let the onion soften, stirring occasionally to ensure it cooks evenly.
Meanwhile, we take care of the peppers. We wash and clean the peppers, then cut them into thin strips, in the form of julienne. Once the onion has become translucent and soft, we add the sliced peppers to the pan. The heat remains between low and medium, and the peppers begin to cook, releasing their flavors into the sauce formed. We let everything simmer together for a few minutes. When the peppers become slightly softened, we add the diced tomatoes, which will provide an extra acidity and flavor to the dish. We continue to cook over moderate heat, stirring occasionally, until if we press a piece of pepper with a wooden spoon, it breaks easily. The sauce should reduce, and the vegetables should be soft, the mixture having a velvety texture.
Finally, it is time to adjust the taste. We taste the sauce and, if necessary, add salt to our preference. For those who love spicy food, a good idea would be to add a little finely chopped hot pepper, which will enhance the flavors. This recipe is versatile: I served the dish with a fried egg, but it can also be enjoyed plain, making it ideal for fasting. I assure you that every bite will be an explosion of flavors, and the combination of onion, peppers, and tomatoes will turn any meal into a feast. This dish is not only tasty but also healthy, making it an excellent choice for days when you want to enjoy a light and nutrient-rich dish.
Meanwhile, we take care of the peppers. We wash and clean the peppers, then cut them into thin strips, in the form of julienne. Once the onion has become translucent and soft, we add the sliced peppers to the pan. The heat remains between low and medium, and the peppers begin to cook, releasing their flavors into the sauce formed. We let everything simmer together for a few minutes. When the peppers become slightly softened, we add the diced tomatoes, which will provide an extra acidity and flavor to the dish. We continue to cook over moderate heat, stirring occasionally, until if we press a piece of pepper with a wooden spoon, it breaks easily. The sauce should reduce, and the vegetables should be soft, the mixture having a velvety texture.
Finally, it is time to adjust the taste. We taste the sauce and, if necessary, add salt to our preference. For those who love spicy food, a good idea would be to add a little finely chopped hot pepper, which will enhance the flavors. This recipe is versatile: I served the dish with a fried egg, but it can also be enjoyed plain, making it ideal for fasting. I assure you that every bite will be an explosion of flavors, and the combination of onion, peppers, and tomatoes will turn any meal into a feast. This dish is not only tasty but also healthy, making it an excellent choice for days when you want to enjoy a light and nutrient-rich dish.
Ingredients
1 onion, 2 bell peppers (one yellow and one red), diced tomatoes (1/2 small can in my case as it's not tomato season), oil (2 tablespoons), salt