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5.0 from 3 votes

Peperonata

Naturally vegan, peperonata is a delicious Italian dish of bell pepper, garlic, onion and tomato, seasoned with basil and oregano.

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
2 hrs 5 mins
Servings: 4 people
Calories: 297 kcal
Course: Side Dish , Main Course , Appetizer
Cuisine: Italian , Vegan

Ingredients

  • 2 lbs green, red and yellow peppers
  • 14 oz tomatoes (fresh and fleshy)
  • 7 oz Red Onions , cut into thin strips
  • 3 cloves garlic , finely chopped
  • 6 tablespoons extra virgin olive oil (fruity)
  • A few basil leaves
  • A few oregano leaves
  • salt
  • pepper

Instructions

    Cup of Yum
  1. Heat 4 tablespoons of olive oil in a frying pan over a medium heat.
  2. Reduce the heat, and add the onion and garlic. Cook over very low heat for 15 minutes, stirring frequently, until softened but still pale.
  3. Meanwhile, cut the peppers in half lengthwise, removing the stem, seeds and internal filaments. Cut into strips and add to the pan. Mix well.
  4. Cover and cook over low heat for 30 minutes, stirring occasionally.
  5. While the peppers are cooking, blanch the tomatoes in boiling water for 3 minutes, drain and plunge into ice water, then peel, seed and dice.
  6. Add the diced tomatoes to the peppers along with 2 tablespoons of olive oil. Season with salt and pepper. Mix well, cover and simmer over low heat for 1 hour. Stir regularly to ensure the peppers don’t stick to the bottom of the pan.
  7. Cooking will be complete when the mixture tends to consolidate on the wooden spoon.
  8. At the end of cooking, increase the heat if necessary to reduce the liquid.
  9. Adjust the seasoning and add basil and oregano.
  10. Enjoy hot, warm, or cold.