Pepper, Tomato And Onion Stew

• 4 lb. tomatoes, peeled and seeded
• 2 tsp. salt, divided
• 1/2 c. olive oil
• 1/4 c. unsalted butter
• 2 lb. green peppers, chopped
• 2 lb. sweet red peppers, chopped
• 2 lb. pearl onions, peeled
• 4 bulbs garlic, minced
• 2 Tbsp. dried whole basil
• 1/2 tsp. freshly ground pepper

1. Cut tomatoes in half; scoop out pulp and reserve for use in other recipes.
2. Sprinkle insides of tomatoes with 1 teaspoon salt. Place tomato shells upside down on paper towels to drain.
3. Let stand for 30 minutes.
4. Chop and set aside.
5. Combine olive oil and butter in a large skillet over medium heat; add green peppers, red peppers, onions and garlic.
6. Cook, stirring frequently, until onions are translucent.
7. Add reserved tomatoes and basil.
8. Reduce heat to low; cover and cook for 10 minutes.
9. Add remaining salt and pepper.
10. Increase heat to high and cook, uncovered, until most of the liquid has evaporated, stirring frequently.

tomatoes, salt, olive oil, unsalted butter, green peppers, sweet red peppers, pearl onions, garlic, basil, freshly ground pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=725917 (may not work)