The farmers markets are teeming with big beautiful peppers and tomato piles everywhere. Look for the sweet frying pepper variety called Jimmy Nardello or cubanelle. They are full of flavor and fry up in a snap. This is a very quick sauce, because lets face it: who wants to be slaving over a hot stove in the summer? Click here to see my recipe for: Maria’s Favorite Meatballs to go along with this tasty sauce. To read about my meatball and sauce inspiration click this link for: Seasonal Chef’s Sweet Frying Peppers.
You can use this simple sauce with meatballs, pasta, or even on it's own with a nice piece of crusty bread to soak it up.
- Extra virgin olive oil
- 2½ cups of sweet frying pepper, seeded and cut in 1” pieces, about ½ lb
- 1 cup red onion, ½“ dice, 1 medium
- 3 garlic cloves, minced
- Kosher salt
- Ground black pepper
- 4 cups fresh ripe tomato, seeded and chopped in 1” pieces, about 1½ lb
- Pinch of red hot chili flakes, optional
- ¼ cup fresh basil roughly chopped
- Add 1-2 tablespoons of olive oil in a large sauté pan along and gently sauté the peppers, onions and minced garlic over medium high heat. Season them with a ¼ teaspoon each of salt and pepper and cook for 2-3 minutes.
- Add in the tomatoes and another ¼ teaspoon each of salt and pepper and the chili flakes if using. Turn the heat down slightly and cook for about 5 minutes, or until the tomatoes get soft and start falling apart, about 5 minutes.
- Remove from heat and stir in the basil. Taste for seasoning and serve.
After Step 2 you can add in your favorite meatballs and warm them through for a really hearty meal.