The other day, I made the Peperonata from Six Seasons p 247. This photo is what we call pre-Peperonata, my mise en place for the recipe:
The cherry tomatoes were late to the class photo and also took forever to burst - I had to smash them then cook further to reduce the liquid they released. In the end, I overcooked it so a lot of the peppers disintegrated but it's a super concentrated flavor bomb and I'm sure I'll find some uses for it.
Here's one use - smashed beans on toast topped with some of that peperonata:
Edited to add another use - on polenta
