Part 3/8:

Begin by heating extra virgin olive oil—preferably a high-quality, abundant one from your local olive oil producer—and caramelize some onions. Slow, gentle cooking until the onions turn a rich golden brown is key to bringing out their sweetness and depth.

Next, add a generous amount of garlic cloves—whole and unpeeled for easier handling—to the onions. Constantly scraping the sides of the pot prevents burning and develops a caramelized, smoky undertone. Once fragrant and slightly browned, include chopped or preserved roasted bell peppers.