Peperonata (Sweet Bell Peppers With Olive Oil, Onion, and Tomatoes)
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.
Servings: 6
Calories: 126
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.
Video
Nutrition
Calories: 126kcal | Carbohydrates: 11g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 210mg | Potassium: 386mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2590IU | Vitamin C: 103mg | Calcium: 21mg | Iron: 1mg