Peperonata

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 vinegar (preferably aged)

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