Peperonata

This comes from Six Seasons, and it is a great way to decrease your supply of sweet peppers.

• 4 pounds mixed peppers, mostly sweet, a few hot
• olive oil
• 3 garlic cloves, smashed
• 3 bunches trimmed scallions, chopped
• 1/2 tsp dried chili flakes
• Salt and black pepper, to taste
• 1 pound cherry tomatoes
• 1 Tbs sherry vinegar
• 3 sprigs each fresh thyme and oregano

Saute garlic until soft, then add the chopped peppers.  I used a mixture of colors and added three hot peppers and skipped the chili flakes.  Add the scallions and tomatoes and cook about 30 minutes until everything is soft, then add vinegar, salt and pepper to taste.