Peperonata (Sweet Bell Peppers with Olive Oil, Onion, and Tomatoes)

¾ cup extra-virgin olive oil, divided

6 medium cloves garlic, thinly sliced

2 medium yellow onions, sliced ¼ inch thick

4 pounds red, yellow, and/or orange bell peppers (about 6 large bell peppers), stemmed, seeded, and sliced lengthwise ½ inch thick

1 cup pureed tomatoes (see notes)

2 sprigs basil or oregano

Kosher salt

1 tablespoon white wine vinegar or red wine vinegar

Directions at seriouseats.com

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