Peperonata
User Reviews
5
Peperonata
Description
Peperonata showcases a vibrant mix of bell peppers in red, yellow, and orange simmered with onions and tomatoes until very tender. The base starts by sautéing onion in olive oil and butter, which adds richness and a tender texture. Adding the mixed bell peppers and cooking them until soft releases their sweetness and softens their flesh. Garlic quickly follows to add aromatic depth without becoming bitter. The tomatoes and fresh basil provide acidity and herbal freshness while blending into a soft sauce enhanced by a hint of sugar to balance acidity.
The ingredients reduce gently over medium-low heat, yielding a dish where the peppers almost melt into the tomato sauce, creating a flavorful, velvety vegetable side or condiment. The final step includes tasting and adjusting salt and pepper to balance flavors. Garnishing with additional fresh basil leaves brightens the dish visually and enhances its herbaceous notes.
This peperonata is versatile: serve it as a warm side with grilled or roasted meats, spoon it over toasted bread for a rustic vegetable topping, or use it as part of an antipasto spread. Its soft texture and sweet-savory flavor contrast well with hearty proteins or crusty breads.
Ingredients
- 1/4 cup olive oil
- 1 tablespoon butter
- 1 onion thinly sliced
- 2 bell pepper cored, seeded and sliced, red
- 2 yellow bell pepper cored, seeded and sliced
- 2 bell peppers cored, seeded and sliced, orange
- 2 teaspoons garlic minced
- 4 plum tomatoes fresh or canned (San Marzano), seeded and diced
- 2 prigs basil plus more for garnish, fresh
- salt to taste
- black pepper to taste
- 1 teaspoon granulated sugar
Instructions
- Heat the olive oil and butter in a large pot over medium heat. Add the onion and cook for 4-5 minutes or until just softened.
- Add the red, yellow and orange bell peppers. Cook for 6-8 minutes or until tender.
- Add the garlic and cook for 30 seconds. Stir in the tomatoes, basil, salt, pepper and sugar.
- Reduce the heat to medium low and bring the mixture to a simmer. Cook, stirring occasionally, until the peppers are very soft and the tomatoes have broken down to form a sauce. If the mixture seems dry as it cooks you can add a tablespoon of water as needed.
- Remove the basil sprigs and discard. Let cool slightly, then taste and add more salt and pepper if desired. Serve, garnished with additional basil.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Calories | 151kcal | 8% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 5mg | 2% |
| Sodium | 24mg | 1% |
| Potassium | 376mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 3001IU | 60% |
| Vitamin C | 181mg | 201% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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