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    Home » Recipes » Sides

    Peperonata

    Published May 21, 2020, modified Mar 16, 2023 by Nicole Shroff / This site uses cookies. See the privacy policy linked in my footer. This site generates income via ads/ Leave a Comment

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    Pin image of peperonata on long white dish.
    Pin image of peperonata in glass dish.

    Peperonata is a wonderful Italian summer dish made by slow cooking peppers in a rich tomato sauce. Serve as antipasto, a sauce for pasta, or as a relish for grilled and barbecued meats.

    Peperonata with fresh basil in a large glass dish.

    Peperonata is a popular summer dish in Italy, when peppers are at their best. 

    It’s prepared using bell peppers, onions and tomatoes simmered together to produce a sweet, tangy dish with rich flavour.

    The beautiful vibrant colours and fresh flavours of this simple dish delight the senses, and it is often enjoyed as an antipasto with crusty bread, or as a sauce for pasta. 

    For more antipasti ideas try our Two Bean Salad, and Tuna & Cannellini Bean Salad.

    The slight acidity also makes this a great side for grilled meats and fish, or as a relish in a burger/sandwich.

    Peperonata tastes even better when prepared several hours ahead as this allows the flavours to really come together. I always make a large batch to keep in the fridge for a delicious easy addition to dishes or snacks.

    Across Italy there are many regional variations to this dish, but this is the version we like the most.

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    Jump to:
    • Helpful tips
    • Top tip
    • Serving
    • Make ahead and storing
    • You may also like …
    • 📋 Recipe
    Closeup of peper with fresh basil in glass dish.onata

    Helpful tips

    Italian food is all about using top quality ingredients for great flavour.

    Select firm glossy red, yellow, orange or green peppers.

    We like to use red onions as they have a milder and sweeter flavour, but white ones work well too.

    Use a good brand of canned tomatoes, we like the fresh flavour of Cirio chopped tomatoes.

    Capers are optional, so you can leave them out, but they do add an extra layer of flavour to the dish.

    Dry salted capers have a more intense flavour compared with those sold in vinegar or brine. To use salted capers, rinse them first in a bowl of water to remove excess salt before adding them to the dish. 

    process shot of peppers in medium saucepan on stove

    Tear rather than chop the basil leaves, into halves or quarters for maximum flavour, before adding them to the dish. 

    To finish, drizzle over some olive oil before serving.

    There is a huge difference between a good quality olive oil and the cheaper varieties which do not have good flavour when served as a dressing. Check out these tips on How to Select A Good Quality Olive Oil .

    Top tip

    Heat the oil and garlic together to slowly release the garlic flavour. This is better than adding garlic to hot oil as it will cook too quickly and burn, spoiling the dish with a very unpleasant and bitter flavour.

    Peperonata on rectangular white platter

    Serving

    Serve at room temperature or slightly warmed, alongside grilled/bbq meats, in a burger, stirred into pasta or simply with warm bread.

    Make ahead and storing

    This is a great make ahead dish as the flavours really come together while resting.

    Prepare in advance then store in an airtight container in the fridge for up to a week (the olive oil helps preserve the freshness), or in the freezer for up to 3 months.

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    Are you trying this Peperonata recipe or any other on my blog? I would love to hear about it in the comments below and be sure to rate the recipe.

    📋 Recipe

    Peperonata with fresh basil glass dish.

    Peperonata

    Nicole Shroff
    Peperonata is a wonderful Italian summer dish made with peppers slow cooked in a rich tomato sauce. Serve as antipasto, a sauce for pasta, or as a relish for grilled and barbecued meats.
    5 from 5 votes
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    Prep Time 10 mins
    Cook Time 40 mins
    Total Time 50 mins
    Course Side
    Cuisine Italian
    Servings 4 people
    Calories 133 kcal

    Ingredients

    • 2 tablespoons olive oil
    • 4 cloves garlic sliced thin
    • 2 medium onions sliced thin, red or white
    • 4 whole bell peppers (or approx. 600g) a combination of red, yellow, orange or green peppers
    • 230 grams Italian tomato sauce 1 cup, or canned tomatoes
    • ¼ teaspoon oregano
    • 1 tablespoon wine vinegar red or white
    • 1 tablespoon capers
    • ¾ teaspoon salt adjust to taste
    • 4 leaves basil garnish (optional)
    • olive oil for drizzling

    Instructions
     

    • Cut 4 whole bell peppers in half, remove the seeds and white pith, then slice the peppers into thin strips.
    • In a medium saucepan, heat 2 tablespoons olive oil together with 4 cloves garlic till softened on medium-low heat.
    • Add 2 medium onions sliced, increasing heat to medium and sauté till softened and translucent, but not brown.
    • Add the sliced peppers then cover and cook for 15 minutes, stirring occasionally.
    • Stir in 230 grams Italian tomato sauce, ¾ teaspoon salt and add ¼ teaspoon oregano, then simmer uncovered on low heat for 15 minutes*, till the sauce has reduced.
    • Turn off the heat and stir in 1 tablespoon wine vinegar and 1 tablespoon capers. Tear 4 leaves basil into quarters and stir them into the peperonata. Serve warm or at room temperature with a drizzle of good quality olive oiland some crusty bread.

    Notes

    The oil and garlic are heated together to gently release the garlic flavour. This prevents the garlic from burning and turning bitter, which will spoil the dish.
    Select firm, glossy bell peppers, using a mixture of red, yellow, orange or green. 
    Use red onions as they have a milder and sweeter flavour, but white ones work well too.
    Use good quality canned tomatoes and olive oil. Check out these tips on How to Select A Good Quality Olive Oil .
    While Peperonata can be served straight away, it is even more delicious after resting.  You can prepare it several hours in advance or even the day before.
    Serve with grilled/bbq meats, in a burger, stirred into pasta or simply with warm bread.
    Make ahead and store in an airtight container in the fridge for up to a week (the olive oil helps preserve the freshness), or freeze for up to 3 months.

    MEASUREMENT NOTES

    The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.

    Nutrition

    Calories: 133kcalCarbohydrates: 16gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 142mgPotassium: 478mgFiber: 4gSugar: 8gVitamin A: 597IUVitamin C: 106mgCalcium: 51mgIron: 1mg
    Did you make this recipe? I’d love to know how it turned out! Let me know by leaving a review below, or snap a photo and share it on Instagram tagging me @Endofthefork.
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