Description
Classic Italian Peperonata is a vibrant, flavorful dish featuring tender stewed bell peppers simmered with tomatoes, onions, garlic, and aromatic herbs. This vegan Italian side dish is perfect served warm or at room temperature alongside crusty bread, grilled meats, or pasta.
Ingredients
Scale
Vegetables
- 3 large bell peppers (red, yellow, or orange), sliced into strips
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 3 medium ripe tomatoes, chopped or 1 cup canned crushed tomatoes
Liquids & Sauces
- 3 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 tablespoon red wine vinegar
Seasonings & Herbs
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1 tablespoon fresh basil, chopped (optional)
Instructions
- Heat the oil: Heat the olive oil in a large skillet over medium heat to warm it up for sautéing.
- Sauté onions: Add the sliced onions and cook for about 5 minutes until they begin to soften and become translucent.
- Add garlic: Stir in the minced garlic and cook for another minute until fragrant but not browned.
- Cook peppers: Add the sliced bell peppers and cook for 8 to 10 minutes, stirring occasionally, until the peppers start to soften.
- Add tomatoes and seasonings: Stir in chopped tomatoes, tomato paste, red wine vinegar, sugar, salt, black pepper, and dried oregano to the skillet.
- Simmer: Reduce the heat to low and let the mixture simmer for 15 to 20 minutes, stirring occasionally until the peppers are tender and the sauce has thickened.
- Adjust seasoning: Taste and add additional salt or pepper if needed for perfect flavor balance.
- Add basil and serve: Stir in fresh basil just before serving for a burst of freshness. Serve warm or at room temperature.
Notes
- Peperonata can be served warm or at room temperature.
- It pairs excellently with crusty bread, grilled meats, or pasta dishes.
- The flavors deepen and meld beautifully if the dish rests for about 30 minutes before serving.
