Peperonata Recipe
Red, yellow, and orange bell peppers slowly stewed down into a jammy, sweet, deeply savory Italian cuisine that works as a side dish, a pasta sauce, a bruschetta topper, and approximately 47 other things you haven't thought of yet.
Servings: 3.5 cups
Calories: 247kcal
Cost: $9.50
Equipment
- metal mixing spoon
Ingredients
- 1 red bell pepper
- 1 yellow bell pepper
- 1 orange bell pepper
- ¼ cup extra virgin olive oil
- 1 cup red onion thinly sliced
- 2 cups tomatoes diced
- 1 tablespoon garlic minced
- ¾ cup tomato puree passata
- ¼ cup basil chopped
- 1 teaspoon sugar
- 1 ½ teaspoons red wine vinegar
- ⅛ teaspoon ground black pepper
- ¾ teaspoon salt or to taste
Optional garnishes:
- 2 teaspoons extra-virgin olive oil
- Lemon zest
- Chopped fresh basil or parsley
Instructions
- Slice the bell peppers into thin strips, removing the seeds and membranes. Set aside.
- Warm the olive oil in a wide skillet over medium heat. After 90 seconds, when the oil is hot, add the sliced onion. Sauté for 7-8 minutes until softened and lightly golden.
- Add the bell peppers and cook over medium heat, stirring regularly, for 7-8 minutes until they begin to soften.
- Add the chopped tomatoes and garlic. Continue to sauté for 5 minutes until the tomatoes begin to break down and release their juices.
- Stir in the tomato purée, basil leaves, sugar, vinegar, pepper, and salt. Reduce to medium-low heat and cook for 18-20 minutes, stirring occasionally, until the peppers are very tender and the mixture has thickened.
- Remove from heat and let it rest for 10 minutes before serving, optionally garnished with additional extra virgin olive oil, lemon zest and basil or parsley.
Notes
🔪 Pepp In Your Step
Keep your strips uniform so everything cooks at the same rate. Thick and thin in the same pan gives you a sad mix of mush and crunch, and nobody signed up for that.
🙅♀️ Not the Place for Cast Iron
The acidity from the tomatoes and vinegar will react with cast iron, throw off the flavor, and wreck your pan’s seasoning over time. This one goes in the stainless or enameled dutch oven, not your prized skillet.
Nutrition
Calories: 247kcal | Carbohydrates: 21g | Protein: 3g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 525mg | Potassium: 747mg | Fiber: 5g | Sugar: 11g | Vitamin A: 3285IU | Vitamin C: 171mg | Calcium: 46mg | Iron: 2mg