Peperonata (Sweet Bell Peppers with Olive Oil, Onion, and Tomatoes)
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Elevate your dining experience with this vibrant and flavorful Peperonata, a beloved classic from Italy. This dish showcases sweet, colorful peppers that are lovingly simmered with onions, garlic, and tomato puree, creating a delightful harmony of flavors.
Peperonata is incredibly versatile and simple to whip up, making it perfect for any occasion. Serve it as a tantalizing appetizer, a delicious side dish, or even as a satisfying main course when paired with crusty bread or pasta. Each bite is a celebration of fresh ingredients and rich flavors that will transport you straight to the heart of Italy.
Treat yourself and your loved ones to this exquisite dish and bring a touch of Italian sunshine to your table!
Ingredients
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Olive oil
- Red bell peppers: You can use a mix of colorful peppers if you desire.
- Onion
- Garlic
- Tomato puree: Use fresh or canned puree.
- Basil
- White wine vinegar
- Salt
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Sauté the garlic and onions in a skillet.
- Add the peppers and cook until just starting to soften.
- Add the tomato puree and basil, then continue to simmer until the peppers are very soft.
- Discard the basil. Stir in the vinegar and salt.
- Serve right away or chill.
Tips For Success
- This dish shines when it’s served hot, but trust me, it’s even more delicious after chilling in the fridge overnight. Enjoy it at room temperature for the perfect balance of flavors. You won’t regret preparing it ahead of time!
- Peperonata is often celebrated for its vibrant flavors, and for an extra delicious twist, consider adding thick slices of eggplant to the mix. The combination of sweet bell peppers and tender eggplant creates a hearty dish that’s perfect for any occasion.
- Love a spicy kick in your peperonata? Toss in a sliced hot banana pepper or two for an extra burst of flavor. If you prefer a quick and easy option, sprinkle in some red pepper flakes to taste.
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Peperonata (Sweet Bell Peppers With Olive Oil, Onion, and Tomatoes)
Ingredients
- ¼ cup extra virgin olive oil
- 4 garlic cloves, minced or pressed
- 1 yellow onion, diced
- 1 pound red bell peppers, stemmed, seeded, and sliced lengthwise ½ inch thick
- 1 cup tomato puree
- 2 sprigs fresh basil
- 1 teaspoon white wine vinegar
- ½ teaspoon salt
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the garlic and cook, stirring, until just starting to turn golden, 3 to 4 minutes.
- Stir in the onion, increase heat to medium-high, and cook for 2 minutes.
- Add in the peppers and cook, stirring occasionally, until starting to soften, about 10 minutes.
- Add the tomato puree and basil and stir to combine.
- Bring to a gentle simmer, then lower the heat to maintain a simmer. Continue to cook, stirring occasionally, until peppers are very soft, about 30 minutes.
- Stir in the vinegar and salt. Discard basil sprigs. Serve right away, or chill, then serve reheated, slightly chilled, or at room temperature.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.