Hot Peppers, Onions & Tomatoes

My Sweet Summer Garden Tomatoes…

…we’re so sad to see you go.

Lovely California Wonders

We guarantee you’ll be back next year.

And, Tiny Yellow Currants

We won’t forget about you.

Hot Peppers, Onions, & Tomatoes

4 peppers, sliced
5 jalapenos, sliced in rings
1-2 cup cherry tomatoes, halved
2 Vidalia onions, sliced
olive oil

In a large (deep) frying pan, saute onions in olive oil until golden.  Add all remaining ingredients.  Heat in frying pan until everything wilts.  (Or, pour it all into a large roasting pan and roast in a hot oven for charred edges.)

Serve over grilled bread, chicken, sausage, roast beef or Nathan’s hot dogs.

Leftovers?

Toss with al dente pasta and a splash of extra virgin olive oil.  Then, top with shavings of ricotta salata.