Peperonata
User Reviews
5
Peperonata
Description
The Peperonata recipe calls for a vibrant mix of bell peppers, sliced thin and cooked down with garlic and onions in olive oil until tender. Italian tomato sauce adds a rich backdrop while oregano, salt, and capers contribute savory and tangy notes. The addition of wine vinegar brightens the flavor at the end and fresh basil leaves add a subtle herbal fragrance.
The slow cooking process softens the peppers and allows flavors to meld into a comforting, slightly thickened sauce. The texture becomes tender but not mushy, maintaining strips of pepper with a silky consistency. This classic Italian sauce is gentle yet flavorful, balancing sweetness and acidity with herbaceous accents.
Peperonata is suitable as a side dish complementing grilled or barbecued meats, a flavorful topping for sandwiches or burgers, or stirred into pasta. It can be served warm or at room temperature and finishes with a drizzle of good quality olive oil to enrich the taste and mouthfeel.
The dish benefits from resting after cooking, as the flavors continue to develop. It can be prepared in advance and stored refrigerated in an airtight container for up to a week, or frozen for up to three months. Using firm, glossy peppers and quality canned tomatoes will enhance the dish’s overall flavor.
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic sliced thin
- 2 medium onion sliced thin, red or white
- 4 whole bell pepper 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
- Gently heat oil and garlic together initially to prevent burning and bitterness.
- Select firm bell peppers of various colors for visual appeal and balanced flavors.
- Use quality canned tomatoes and good olive oil for best results.
- Peperonata improves in flavor after resting and can be made hours or a day ahead.
- Store leftovers in an airtight container in the refrigerator up to one week or freeze for up to three months.
- Serve with grilled meats, in sandwiches, stirred into pasta, or alongside crusty bread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Calories | 133kcal | 7% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 142mg | 6% |
| Potassium | 478mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 597IU | 12% |
| Vitamin C | 106mg | 118% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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