peperonata

La Peperonata is an incredibly delicious Italian summer dish made with slow-cooked bell peppers in a beautiful tomato sauce. This simple side dish can be served hot or cold, with meat or fish or as an antipasto with some char-grilled ciabatta.

La Peperonata

olive oil

large bell peppers different colours (sliced (around 900 grams-1kg))

red onion (finely sliced)

garlic (peeled but left whole)

tomatoes (passata) ((500 grams))

water ((120 milliliters))

capers

tsp white wine vinegar

salt and pepper (to taste)

Add 1 tbsp of olive oil to a saute pan or deep skillet on a medium heat. Once hot, add the onion and whole garlic cloves and saute, stirring often until the onion has softened (about 5 minutes).

Add the sliced bell peppers and stir to coat in the oil. Cover the pan with a lid and cook the peppers for 25 minutes until tender but not completely soft.

Add the strained tomatoes, water, caper, vinegar and a good pinch of salt and pepper and stir to mix everything together.

Simmer uncovered for 15 minutes or until the peppers are soft and the sauce has reduced. Taste to see if it needs any additional salt then serve as a side or antipasto.

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PeperonataLa Peperonata is an incredibly delicious Italian summer dish made with slow-cooked bell peppers in a beautiful tomato sauce. This simple side dish can be served hot or cold, with meat or fish or as an antipasto with some char-grilled crostini.

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For the peperonata:1/4

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La Peperonata

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Top 2 peperonata recipes from across the web

The most viewed peperonata recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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La Peperonata

Baked Polenta Peperonata

The most viewed peperonata recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine