Difficulty Level: easy
If you’re looking for a classic Italian side that adds a touch of class to any table, this peperonata recipe might be worth adding to your to-cook list.
Peperonata turns sweet peppers, onions, and tomatoes into a comforting dish that’s full of flavor. The peppers bring a natural sweetness, while the tomatoes add depth to the sauce. The secret ingredient is red wine vinegar. Once added, it balances out the dish and gives it that extra something that’ll have people guessing what it is.
What makes peperonata great is that it can be served warm or at room temperature, so timing doesn’t have to be perfect as you’re juggling dishes for a meal. It pairs incredibly well with roasted meat and crusty bread, but it can be used as a side for almost anything. Check out the ingredients and cooking steps below.
Peperonata Ingredients
- 2 tablespoons of olive oil
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 3 red bell peppers, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 3 large ripe tomatoes, peeled, seeded, and chopped
- 2 teaspoons of sugar
- Salt and freshly ground black pepper to taste
- 1 tablespoon of red wine vinegar
- A handful of fresh basil leaves, torn
Peperonata Instructions
- In a large skillet add the olive oil and put it over a medium heat.
- Add the sliced onion and cook for 5 minutes, stirring often, until it softens and turns translucent. Don’t let it brown.
- Stir in the minced garlic and cook for 1 minute, just until it’s fragrant.
- Add the red, yellow, and green bell peppers to the skillet. Mix well so the peppers are coated with the onion and garlic mixture.
- Cover the skillet and cook the peppers over a medium heat for 10 minutes, stirring now and then, until they begin to soften.
- Take off the lid and add the chopped tomatoes and sugar.
- Season with salt and ground black pepper, then stir.
- Cover the skillet again and let the mixture simmer gently for 20 minutes. Stir from time to time so the vegetables cook evenly.
- Remove the lid, pour in the red wine vinegar, and stir it through the peppers. Cook for another 5 minutes.
- Take the skillet off the heat and mix in the torn basil leaves just before serving.