Description
A cozy, slow-simmered Italian bell pepper stew that brings the flavors of a trattoria to your kitchen, perfect as a side or a topping.
Ingredients
Main Ingredients
- 3 to 4 pieces bell peppers, sliced (A mix of colors is best.)
- 1 large onion, sliced (Sweet or yellow onion works best.)
- 3 cloves garlic, minced (Fresh garlic preferred.)
- 1 to 1.5 cups crushed tomatoes or passata (Fresh ripe chopped tomatoes can also be used.)
- 3 to 4 tablespoons olive oil (Use quality olive oil for better flavor.)
- to taste salt and black pepper
Optional Ingredients
- a pinch chili flakes (For a spicy version.)
- splash red wine vinegar (To brighten the flavor.)
- to taste basil (For garnish or flavor enhancement.)
Instructions
Cooking Instructions
- Warm olive oil in a wide pan on medium heat.
- Add onions with a pinch of salt. Cook for about 8 to 10 minutes until soft and sweet.
- Add sliced peppers. Stir and let them cook for about 10 minutes until they start to slump down.
- Add garlic and cook for 30 seconds, just until fragrant.
- Pour in tomatoes, lower the heat, and cover partially.
- Simmer for 30 to 45 minutes, stirring occasionally, until the peppers are very tender.
- Taste and adjust salt, pepper, and optional vinegar to brighten flavor.
Notes
Pepperonata tastes better the next day and is great for meal prep. You can store it in the fridge for up to 4-5 days or freeze for 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer, Side Dish
- Cuisine: Italian, Mediterranean