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 & barbecued meats.
👩🏻🍳 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.
Serve at room temperature or slightly warmed, alongside grilled/bbq meats, in a burger, stirred into pasta or simply with warm bread.
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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- 2 tablespoons olive oil & for drizzling over the prepared dish
- 4 cloves garlic minced/grated
- 2 medium onions sliced thin
- 4 peppers (or approx. 600g) a combination of red, yellow, orange or green peppers
- 1 cup Italian tomato sauce or canned tomatoes
- ¼ teaspoon oregano
- 1 tablespoon wine vinegar red or white
- 1 tablespoon capers
- salt to taste
- 4 leaves basil garnish (optional)
- Cut the peppers in half, remove the seeds and white pith, then slice the peppers into thin strips.
- In a medium saucepan, heat the oil together with the garlic till softened on medium-low heat.
- Add the sliced onions, 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 the tomato sauce/canned tomatoes and add the oregano, then simmer uncovered on low heat for 15 minutes*, till the sauce has reduced.
- Turn off the heat and stir in the vinegar and capers. Taste for seasoning and add salt accordingly. Tear the basil leaves into quarters and stir them into the Peperonata. Serve warm or at room temperature with a drizzle of good quality olive oil and some crusty bread.
- 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.
- I 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. I usually 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.
- 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.
The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.