Ingredients:

  • 1.5 lbs Italian long sweet peppers
  • 3 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1/2 tsp coarsely ground black pepper
  • 4 cloves garlic, thinly sliced
  • 1 cup fresh cherry tomatoes, halved
  • 1 tbsp fresh flat-leaf parsley, chopped
  • 1 tsp red wine vinegar

Instructions:

  1. Wash the Italian long sweet peppers and pat them completely dry. Trim the stems and slice them lengthwise into halves or quarters. Slice the garlic into thin slivers.
  2. Heat the olive oil in a 12-inch cast iron skillet over medium-high heat until it shimmers. Add the peppers in a single layer and let them sit undisturbed for 3–4 minutes until the skins develop mahogany-colored blisters. Toss and cook for another 3 minutes until softened.
  3. Reduce the heat to medium. Push the peppers to the edges of the pan and add the sliced garlic to the center; sauté for 1 minute until fragrant. Stir in the halved cherry tomatoes and cook for 5–7 minutes, stirring occasionally, until the tomatoes burst and create a jammy sauce.
  4. Remove the pan from the heat. Stir in the fresh parsley and red wine vinegar. Season with salt and black pepper to taste and serve immediately.