Compote of Peppers and Tomatoes Recipe

Ingredients:

2 bell peppers, sliced thinly
4 medium-sized tomatoes, chopped
2 cloves garlic, minced
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh basil, chopped

Instructions:

Preheat the oven to 425 degrees Fahrenheit.
Mix the sliced bell peppers, chopped tomatoes, minced garlic, olive oil, balsamic vinegar, salt, and black pepper in a large bowl.
Transfer the mixture to a large baking dish.
Bake for 30-35 minutes, stirring occasionally, until the peppers and tomatoes are soft and caramelized.
Remove from the oven and let cool for a few minutes.
Serve warm or at room temperature, garnished with chopped fresh basil.

Verdict:

This compote of peppers and tomatoes is a perfect summer side dish or topping for grilled meats. The combination of sweet bell peppers and juicy, ripe tomatoes creates a burst of flavor in every bite. The balsamic vinegar adds a tangy depth to the dish, while the fresh basil adds a pop of freshness. This recipe is quick, easy, healthy, and always a crowd pleaser.