Ingredients

1/2 cup extra-virgin olive oil
1 medium onion, halved and thinly sliced
4 cloves garlic, smashed
3 fresh bay leaves
2 tablespoons tomato paste
Kosher salt and freshly ground pepper
6 bell peppers (red, yellow, and orange), cut into 2-inch pieces
1 cup dry white wine
1/2 bunch fresh basil, torn
2 teaspoons balsamic reduction for drizzle

Balsamic Reduction:
Mix 2 teaspoons of balsamic vinegar and 1 teaspoon of brown sugar and bring to a boil and reduce, when it coats the back of the spoon it’s done, remove from the heat and cool off.

Directions

• Heat the olive oil in a large pot over medium heat. Add the onion, garlic and bay leaves and cook, stirring occasionally, until the onion is soft, about 6 minutes. Add the tomato paste, 1 1/2 teaspoons salt and 1/2 teaspoon pepper and cook, stirring, until the tomato paste turns brick red, about 5 minutes.
• Add the bell peppers and cook, stirring occasionally, until they begin to soften, about 10 minutes. Add the wine and 1 cup water, increase the heat to high and bring to a boil. Reduce the heat to medium low, cover and simmer until the peppers are very soft, about 30 more minutes.
• Uncover, increase the heat to medium and continue cooking, stirring occasionally, until most of the liquid has evaporated, 20 to 25 more minutes. Remove the bay leaves. Stir in the basil and season with salt and pepper.
• Finish by drizzling the balsamic reduction