BRAISED PEPPERS WITH BALSAMIC VINEGAR

5 red or yellow bell peppers
1 cup diced red onion
2 cloves garlic, sliced
1/4 cup finely diced carrot
3 tablespoons olive oil
1/2 cup chopped tomato pulp (2 peeled, seeded and chopped fresh tomatoes, or 1/2 cup canned crushed tomatoes)
1 teaspoon minced parsley
Boiling water
Salt and freshly ground pepper (to taste)
High-quality balsamic vinegar (for serving)

Bring a small saucepan of water to boil over high heat.

Cut the tops off the peppers and remove seeds. Cut peppers into 1/2 -inch wide strips and set aside.

In a medium (4-quart) saucepan, stir together onion, garlic, carrot and olive oil until the vegetables are coated with oil. Cook over medium heat until the onion has softened and is fragrant, about 5 minutes.

Add the peppers, tomato pulp and parsley to the hot onion mixture. Pour 3/4 cup of boiling water over the mixture and reduce heat to maintain a simmer. Cook until the peppers are floppy and almost limp, about 30 to 35 minutes, stirring occasionally. If the mixture cooks dry, add a little boiling water.

Transfer the mixture to a serving bowl and let cool to room temperature.

Just before serving, stir in salt, pepper and balsamic vinegar to taste (1 teaspoon of traditional balsamic should be plenty).

Makes 4 to 6 servings
Source: Russ Parsons to the Los Angeles Times, September 12, 2007