When red bell peppers are best (and least expensive) in the late summer and early fall, this is a good dish to make in a big batch.

　　

Ingredients

　　

Step 1

Turn one or more gas burners to high and place the whole peppers directly on the burners. As they char, turn them with tongs so that the entire surface of the pepper becomes completely papery and blackened. As they are finished, place the peppers in a paper bag. (If you don’t have gas burners or a well-ventilated kitchen, cut the peppers in half lengthwise, put them on a baking sheet, cut side down, and broil them instead.)

　　

Step 2

When the peppers are cool enough to handle, peel and seed them. Slice them thick and toss them with olive oil, salt, and a few smashed and peeled garlic cloves. Put the peppers in a large wide-mouthed jar and top off with olive oil to cover by an inch. Refrigerate for at least several hours and up to a week.

　　Cooking in the Moment