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A flavorful stew of peppers, tomatoes, and onions slow-cooked together in olive oil.

Course Base, Main Course, Side Dish, Vegetable
Cuisine Basque, French, Spanish
Keyword Onions, Peppers, Tomatoes, Vegan, vegetarian
Prep Time 15 minutes
Cook Time 45 minutes
Servings 4


  • 2 tbsp olive oil or pork fat
  • 2 sweet onions peeled, sliced thickly
  • 4 cloves garlic mashed
  • 2 tsp herbes de Provence
  • 6 bell peppers thickly sliced
  • 3 tbsp paprika
  • 2 tsp sea salt
  • 1 28 ounce can San Marzano tomatoes pureed in blender


  1. Preheat oven to 350 degrees F.

  2. In a large, ovenproof Dutch oven over medium-high heat, warm the olive oil until hot. Add the onions and garlic and cook, stirring occasionally, until tender and translucent, about 5 10 minutes. Add the herbes de Provence, bell peppers, paprika, and salt. Cook, stirring often, until the peppers soften, about 10 minutes. Stir in the tomatoes and bring to a boil. Put in oven and let cook for about 30 minutes, or until everything is fully cooked and soft.

Recipe Video