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.
Course Side
Cuisine Italian
Keyword Peperonata, peppers with tomato, sautéed bell peppers side
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.