Zucchini Pepper and Onion Jam
 
 
Ingredients
  • ⅓ cup extra virgin olive oil, plus more if needed
  • 1 large white onion, thinly sliced
  • 1 tbsp. sugar
  • 2 medium zucchini, peeled and diced
  • 4 garlic cloves, minced
  • 3 medium bell pepper (any color), cored, seeded and diced
  • 3 large ripe tomatoes, grated on a box grater, skins discarded
  • 1 teaspoon white wine vinegar
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • Dash red pepper flakes
Instructions
  1. Heat the oil in a large skillet or pot over medium heat. Add the onion and sugar and cook until softened, about 7 minutes. Add the zucchini and garlic and cook, stirring frequently, until zucchini softens, about 7 - 10 minutes. Add the bell peppers and cook, stirring frequently, until peppers soften, another 7 - 10 minutes. Add a little more olive oil to the skillet/pot if the vegetables look dry.
  2. Add the tomatoes, reduce heat to low and cook, covered, stirring occasionally, until the vegetables are very soft and the zucchini begins to disintegrate, about 30 minutes.
  3. Remove the lid, increase heat to medium, and cook vegetables, stirring often, until most of the liquid has reduced, about 10 to 15 minutes. Add the vinegar, salt, black pepper and red pepper. Let the pisto cool to room temperature before serving.
Recipe by Allons-Eat! at https://www.allonseat.com/zucchini-pepper-and-onion-jam-pisto/