Peperonata is a rustic Italian recipe with bell peppers stewed low and slow in olive oil with onions, tomatoes and garlic until fork tender, perfect as an appetizer or with pasta. Learn how to make classic Italian peperonata. How are YOU going to serve YOURS? I’d love to hear!
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Italian Peperonata Recipe – How to Make Peperonata
Ingredients
Ā¼ cup olive oil
4 large bell peppers sliced into strips (red is best, but you can use orange or yellow as well)
2 pounds plump tomatoes blanched, peeled and chopped(and seeded, if desired ā canned works great, too)
1 medium onion sliced (white or yellow)
4 cloves garlic chopped
Salt and pepper to taste
Basil leaves for serving
Spicy pepper flakes and balsamic vinegar for serving optional
Cooking Directions
Add the olive oil to a large pan and heat it through to medium-low.
Add the peppers, tomatoes, onion and garlic.
Season with salt and pepper and stir.
Cover and cook on medium-low for 30 minutes to 1 hour, depending on how softened youād like your peperonata.
Adjust for salt and pepper, then garnish with basil (whole or chopped). Sprinkle with spicy chili flakes if youād like a bit of extra flavor and heat.
Get the printable recipe with further notes and discussion here, along with suggestions for how you can change it up and make it your own:
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I hope you like it! Leave comments below, my friends! I’d love to hear how you enjoy it and make it your own way in the comments below. Please share!