Sott' olio

Farmer's market red peppers, plus homegrown orange ones, roasted and peeled. . .

Folded into jars with their researved juices, vinegar and salt, then topped with a slick of greeny extra-virgin olive oil.

I can hardly wait for the winter afternoon when I open a jar, smear some goat cheese on fresh ciabatta, drop a couple of slices of pepper on top, and bite into summer.