These roasted, marinated peppers are so versatile: they're great on toast, or as part of an antipasto plate. They're also delicious as a condiment with roasted meat or fish, or tossed with oiled Yukon gold potatoes and a few slices of anchovy, too. SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8

Makes: 7 to 8 cups
Prep time: 15 min
Cook time: 40 min

Ingredients:
6 red peppers (pimenton, red bell, or carmen)
For serving: ricotta and crusty bread (optional)
1 dash sea salt, to taste
1/2 cup plus 3 tablespoons olive oil, divided
4 cloves garlic, peeled and smashed
2 fresh whole chiles (any red, sweet variety such as chile de árbol)
5 cipollini onions, peeled, root-end removed, and quartered
1 tablespoon salt-packed capers, rinsed
2 small bay leaves
1/2 teaspoon whole fennel seeds
1 1/2 teaspoons smoked paprika
3 cups cherry/Sungold tomatoes
1/4 cup white wine
1 cup oil-cured olives
Leaves of 1 sprig fresh oregano
10 large leaves fresh basil

FULL RECIPE ►►https://f52.co/2Ozbs2X

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