Peperonata – Recipe
Peperonata is a recipe for sweet bell peppers, onions, tomatoes and garlic simmered long and slow in olive oil, making a hugely flavorful and tender dish that can be enjoyed as a spread or a sauce. Learn how to make classic Italian peperonata.
- ¼ cup olive oil
- 4 large bell peppers sliced into strips (red is best, but you can use orange or yellow as well)
- 2 pounds plump tomatoes blanched, peeled and chopped(and seeded, if desired – canned works great, too)
- 1 medium onion sliced (white or yellow)
- 4 cloves garlic chopped
- Salt and pepper to taste
- Basil leaves for serving
- Spicy pepper flakes for serving optional
Add the olive oil to a large pan and heat it through to medium-low.
Add the peppers, tomatoes, onion and garlic.
Season with salt and pepper and stir.
Cover and cook on medium-low for 30 minutes to 1 hour, depending on how softened you’d like your peperonata.
Adjust for salt and pepper, then garnish with basil (whole or chopped). Sprinkle with spicy chili flakes if you’d like a bit of extra flavor and heat.
Calories: 141kcal | Carbohydrates: 13g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 560mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3745IU | Vitamin C: 124mg | Calcium: 29mg | Iron: 0.9mg