INGREDIENTS
- 1/3 cup neutral oil (such as sunflower or vegetable)
- 1 pound (about 3 medium) yellow onions, thinly sliced
- 2 garlic cloves, minced
- 1 1/3 pounds (about 6 medium) Hungarian sweet peppers or yellow bell peppers, thinly sliced
- Kosher salt and freshly ground black pepper
- 2 teaspoons sweet paprika
- 1 (28-ounce) can whole peeled tomatoes
- Crusty bread, for serving
INSTRUCTIONS
- Heat the oil in a large pot over medium heat. Add the onions. Cook, stirring occasionally, until slightly translucent, 4 to 5 minutes.
- Throw the garlic and peppers in and cook, stirring occasionally, for 8 to 10 minutes, until the peppers become tender. Reduce the heat to medium-low.
- Season the onions and peppers with a big pinch each of salt and pepper, plus the paprika. Add about three-quarters of the tomatoes and their juices to the pot, crushing the tomatoes using your hands.
- Simmer the mixture for 12 to 15 minutes, until most of the liquid has evaporated and the pepper stew has thickened. Add more tomatoes along the way if you’d like (otherwise save in the fridge for another day). You’re looking for a jammy, not-too-brothy consistency. Season again to taste and serve with bread on the side.