Colorful, fragrant, and full of flavor: peperonata is one of the great classics of Italian and Mediterranean cuisine. A simple and genuine side dish, perfect to serve with meat or fish mains, but so tasty it can also become a main course, accompanied by a slice of bruschetta or focaccia. It’s easy to prepare with peppers, onion, and tomato, and it encapsulates all the flavors and colors of summer. A traditional recipe that can be made in many regional and family variations, but always guarantees success at the table… try my version!
Here are some other ideas for you:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer, Fall
- Energy 77.02 (Kcal)
- Carbohydrates 11.36 (g) of which sugars 6.21 (g)
- Proteins 2.14 (g)
- Fat 2.65 (g) of which saturated 0.32 (g)of which unsaturated 0.14 (g)
- Fibers 3.50 (g)
- Sodium 178.65 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.1 lbs peppers
- 1 onion
- 1 clove garlic
- 1/2 cup tomato puree (or diced pulp)
- basil
- 1 1/2 tsp sugar (optional)
- 1 tbsp vinegar (optional)
- extra virgin olive oil
- salt
Tools
- Pan
- Chopping board
Preparation
Wash the peppers, clean them by removing the seeds and internal filaments, then cut them into chunks or strips.
Peel the onion and slice it, peel the garlic.
Put both in a pan with a drizzle of extra virgin olive oil, and let them wilt for a few minutes over medium-low heat (1).
Add the peppers, season with salt, and sauté for about 8-10 minutes (2).
If you like a sweet and sour flavor, add a teaspoon of sugar, dissolved in a tablespoon of wine vinegar (or apple vinegar). Increase the heat to evaporate the vinegar.
Now add the tomato puree, remove the garlic, stir, and adjust the salt if necessary (3).
Cover with a lid and let cook until the peppers are tender (the time depends on the variety used and how you cut them).
At the end, scent with a few fresh basil leaves and turn off the stove.
The peperonata is ready, you can serve it either hot or at room temperature.
Tips and Notes
You can use different varieties and colors of peppers.
You can increase the amount of tomato if you want a redder sauce.
If you particularly love garlic, you can chop or crush it instead of leaving it whole and removing it as I did.
The addition of vinegar and sugar is optional, I add them because I like the slightly sweet and sour taste paired with peppers.
You can add a pinch of chili pepper or other herbs like parsley or thyme.
FAQ
Can I peel the peppers?
Sure, if you have trouble digesting them, you can remove the skin using a peeler, or while hot, by passing the peppers over the flame.
How long does peperonata last?
You can store it in the refrigerator for 2-3 days in an airtight container.
