Description
Peperonata is a classic Italian stewed pepper dish featuring tender bell peppers, onions, and tomatoes simmered together in olive oil and red wine vinegar. This vibrant and flavorful side dish can be served warm or at room temperature, making it a versatile addition to any meal.
Ingredients
Scale
Vegetables
- 4 large bell peppers (red, yellow, or orange), sliced into strips
- 1 medium onion, thinly sliced
- 3 large ripe tomatoes, diced (or 1 cup canned diced tomatoes)
- 2 cloves garlic, minced
Other Ingredients
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper, to taste
- Optional: Fresh basil or parsley, chopped, for garnish
Instructions
- Heat the oil: Heat the olive oil in a large skillet over medium heat. Add the sliced onions and sauté for 5-7 minutes until they become soft and translucent.
- Add garlic: Add the minced garlic to the skillet and cook for 1-2 minutes until fragrant, being careful not to burn it.
- Cook peppers: Stir in the bell pepper strips and cook for about 10 minutes, stirring occasionally, until they begin to soften.
- Add tomatoes and simmer: Add the diced tomatoes, red wine vinegar, salt, and pepper. Reduce the heat to low and let the mixture simmer gently for 20-25 minutes, stirring occasionally, until the peppers are tender and the sauce has thickened.
- Adjust seasoning: Taste and adjust seasoning with additional salt and pepper as needed.
- Serve: Serve the peperonata warm or at room temperature, garnished with chopped fresh basil or parsley if desired.
Notes
- Peperonata can be served as a side dish, topping for crostini, or even as a pasta sauce.
- You can use canned tomatoes if fresh ripe tomatoes are out of season.
- Allowing the dish to rest before serving enhances the flavors.
- This dish keeps well in the refrigerator for up to 3 days and can be enjoyed cold or reheated.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Italian
