Description
Peperonata is a classic Italian stewed pepper dish made with sweet bell peppers, onions, garlic, and tomatoes, simmered in olive oil and finished with red wine vinegar. This vibrant and flavorful vegetable stew can be enjoyed warm or at room temperature and is perfect as a side dish or a topping for bread and pasta.
Ingredients
Scale
Vegetables
- 4 large bell peppers (red, yellow, or orange), sliced into strips
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 3 large ripe tomatoes, diced (or 1 cup canned diced tomatoes)
Other Ingredients
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper, to taste
- Optional: Fresh basil or parsley, chopped, for garnish
Instructions
- Sauté Onions: Heat the olive oil in a large skillet over medium heat. Add the sliced onions and sauté for 5-7 minutes until they are soft and translucent.
- Add Garlic: Add the minced garlic to the skillet and cook for 1-2 minutes until fragrant, stirring frequently to prevent burning.
- Cook Peppers: Stir in the bell pepper strips and cook for about 10 minutes, stirring occasionally, until they begin to soften but are not fully tender yet.
- Simmer with Tomatoes: Add the diced tomatoes, red wine vinegar, salt, and pepper to the skillet. Reduce the heat to low and let the mixture simmer for 20-25 minutes, stirring occasionally, until the peppers are tender and the sauce has thickened.
- Adjust seasoning: Taste the peperonata and adjust salt and pepper as needed before removing from heat.
- Serve: Serve the peperonata warm or at room temperature, garnished with fresh basil or parsley if desired.
Notes
- Peperonata can be served as a side dish, a topping for crostini, or mixed into pasta.
- Using a combination of different colored bell peppers adds vibrant color and a range of sweetness.
- If fresh tomatoes are out of season, canned diced tomatoes work well and save preparation time.
- Make sure to cook the peppers until tender but still holding their shape for the best texture.
- This dish can be prepared in advance and tastes even better after the flavors have melded overnight.
