Description
Classic Italian Peperonata is a vibrant and flavorful bell pepper stew made with a medley of colorful peppers, onions, garlic, and tomatoes, gently simmered with herbs and a splash of red wine vinegar. This traditional Mediterranean side dish is versatile and can be served warm, at room temperature, or chilled, making it perfect to enjoy alongside bread, pasta, or grilled meats.
Ingredients
Scale
Vegetables
- 3 large bell peppers (mix of red, yellow, and orange), thinly sliced
- 1 large yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 can (14 ounces) crushed tomatoes or 2 large ripe tomatoes, chopped
Pantry Items
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 teaspoon sugar (optional)
- 1 tablespoon red wine vinegar
Herbs
- 2 tablespoons chopped fresh basil or parsley
Instructions
- Sauté Onions: Heat the olive oil in a large skillet over medium heat. Add the sliced onions and cook for 4 to 5 minutes until softened and translucent.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds until fragrant, taking care not to burn it.
- Cook Bell Peppers: Add the sliced bell peppers to the skillet and cook, stirring occasionally, for 8 to 10 minutes until they begin to soften but still retain some texture.
- Incorporate Tomatoes and Seasonings: Stir in the crushed tomatoes, tomato paste, dried oregano, sea salt, black pepper, and sugar if using. Mix well to combine all the flavors.
- Simmer: Reduce the heat to low and let the mixture simmer uncovered for 20 to 25 minutes, stirring occasionally, until the peppers are tender and the sauce has thickened to a stew-like consistency.
- Finish with Vinegar and Herbs: Just before serving, stir in the red wine vinegar and chopped fresh basil or parsley to brighten the flavors.
- Serve: Serve peperonata warm, at room temperature, or chilled according to preference. It pairs beautifully with crusty bread, polenta, pasta, grilled chicken, or sausage.
Notes
- Peperonata is delicious served over crusty bread, polenta, pasta, grilled chicken, or sausage.
- The flavors deepen and meld beautifully if allowed to rest overnight, making it a great make-ahead dish.
- The sugar is optional and can be added to balance the acidity of the tomatoes if desired.
- Use a mix of red, yellow, and orange bell peppers for a vibrant presentation and varied sweetness.
