Colorful, fragrant, and full of flavor, peperonata is a Mediterranean classic, perfect to enjoy either hot or cold.
It’s made with just a few simple ingredients such as peppers, onions, tomato sauce, and extra virgin olive oil, with a splash of vinegar and a hint of sugar to give it a sweet and sour aftertaste.
This recipe enhances the genuine flavors of the garden, turning them into a versatile and appetizing side dish. It’s ideal for accompanying meat or fish main courses, but I assure you it’s also great as a simple topping for bruschetta or as a filling for various pizzas and savory pies.
Its preparation is easy and accessible to everyone, you just need a little patience for the slow cooking necessary to achieve a soft consistency and an enveloping taste that captivates at the first bite.
Now take a minute to read the recipe and then… let’s cook and eat!!
See also
- Difficulty: Very Easy
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2.2 lbs bell peppers (red and yellow)
- 1 Tropea red onion
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper (ground)
- 1 teaspoon sugar
- 1 espresso cup white wine vinegar
- 1.7 cups tomato sauce
- Half glass water
- Some leaves basil (fresh)
Tools
- 1 Knife
- 1 Tall saucepan
- 1 Wooden spoon
Steps
Preparing peperonata is really easy and quick. You just need a little patience before you can enjoy it as slow cooking will take some time.
First, wash and dry the red and yellow bell peppers, remove the stalk, and once cut in half lengthwise, remove the seeds and inner filaments, then proceed to slice them.
Thinly slice a red onion as well, preferably a Tropea one.
In a tall saucepan, heat a base of oil and sauté the onion along with a clove of garlic. When the garlic starts to sizzle, remove it, add the sliced peppers to the pot, and let them brown for a few minutes, then add salt, pepper, a teaspoon of sugar, and deglaze with a bit of vinegar. Stir to evenly flavor the peppers.
At this point, add the tomato sauce, a bit of water, cover with a lid, and let it cook slowly, stirring occasionally, for about an hour or until the sauce thickens and the peppers are completely softened.
Adjust the salt before transferring your peperonata to a serving dish and serving it at the table, adding some fresh basil leaves for a touch of color and an even more intoxicating aroma😉 .
Storage
Peperonata can be stored for 2-3 days in the refrigerator in an airtight container.
