Piperade (Saute of peppers, onions and tomatoes)

• 2 red or green bell peppers
• 3 medium onions, minced
• 4 tomatoes, coarsely chopped
• 1 clove garlic, minced
• 1 bay leaf
• 1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried
• Sprig of fresh parsley, minced
• Salt and freshly ground pepper to taste

1. Preheat broiler with broiler rack about 2 inches from heat.
2. Broil peppers for 10 minutes, turning as skins blister and blacken.
3. Remove peppers.
4. When cool enough to handle, carefully peel and seed, discarding skins and seeds.
5. Cut peppers into thin strips.
6. In large skillet, using no butter or oil, combine peppers, onions, tomatoes, garlic and herbs and cook, covered, over very low heat for 1 to 1 1/2 hours, stirring occasionally.
7. Mixture should be quite thick.
8. Piperade can be made ahead and put into 4 half-cup ramekins or molds.
9. To reheat, place in boiling water bath and cook on top of stove until warmed through, about 10 minutes.

red, onions, tomatoes, clove garlic, bay leaf, thyme, parsley, salt

Taken from cooking.nytimes.com/recipes/2289 (may not work)