Peperonata
User Reviews
5.0
18 reviews
Excellent
Peperonata
Report
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.
Share:
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic sliced thin
- 2 medium onions sliced thin, red or white
- 4 whole bell peppers (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
- 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 .
- 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.
Nutrition Information
Show Details
Calories
133kcal
(7%)
Carbohydrates
16g
(5%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Sodium
142mg
(6%)
Potassium
478mg
(14%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
597IU
(12%)
Vitamin C
106mg
(118%)
Calcium
51mg
(5%)
Iron
1mg
(6%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
Other Recipes
You'll Also Love
