Peperonata

5 from 3 votes

Sweet bell peppers, onions, and tomatoes are stewed until soft, and then tossed with fresh basil and extra virgin olive oil. Serve by itself, on top of bread, pasta, or grilled meat.

Prep Time15

Cook Time1

Total Time1 15

Course: Appetizer, condiment

Cuisine: Italian

Servings:

Author: James Delmage

Ingredients

1/2 cup extra virgin olive oil divided
5 cloves garlic sliced
2 medium onions sliced
6 large red and yellow bell peppers sliced
1 pound peeled and deseeded plum tomatoes alternatively, use 14 ounces of canned tomatoes
1 teaspoon dried oregano
1/4 cup basil chopped
2 tablespoons red wine vinegar
salt and pepper to taste
sugar to taste, see notes below

Instructions

Heat a large pan to medium-low heat and add in a 1/4 cup of extra virgin olive oil. Cook the onions and peppers for 15-20 minutes until softened, stirring occasionally.
Make a little room in the pan and add the garlic in. Cook until golden (about 3 minutes), then add in the tomatoes.
Bring to a simmer then cook on low heat for another 45 minutes to further soften the peppers and onions and bring all the flavors together. If at anytime the pan drys out, add a few ounces of water and/or partially cover with a lid.
A few minutes before turning off the heat, add in the vinegar, oregano, and season with salt and pepper to taste.
When satisfied with the taste, turn off the heat and add in the basil, and a ¼ cup of extra virgin olive oil. Peperonata is best served the next day (the flavors will come together far more) either cold or warmed through. Serve with crusty Italian bread or by itself. Enjoy!

Video

Notes

Peperonata will taste better the next day.
A pinch of sugar can be used to balance out the vinegar. Go slow if using. Normally vinegar is used to balance out the sweet peppers with sugar being omitted.
Save in the fridge for up to a week.

Nutrition

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