Sweet bell peppers slow-braised with tomatoes, onions, and garlic until silky and deeply flavored.
Peperonata is a southern Italian braise of peppers cooked low and slow until they collapse into a soft, sweet, almost jammy stew, brightened with tomato and a touch of vinegar. It's humble food, the kind found on trattoria antipasto tables or spooned over grilled bread. The technique is patience more than skill: onions and garlic soften first, then peppers are added and cooked gently until they truly break down, not just soften at the edges. Tomatoes go in near the end to add acidity and body without turning the dish into a tomato sauce.
Serves 4
Heat olive oil in a wide pan over medium-low heat. Add onion and cook 8 minutes until soft and translucent.
Stir in garlic for 1 minute, then add peppers and salt. Cover and cook 15 minutes, stirring occasionally, until peppers soften significantly.
Stir in crushed tomatoes and sugar. Simmer uncovered for 15-20 minutes until the mixture thickens and the peppers are meltingly tender.
The peppers should collapse, not just wilt β resist rushing this stage.
Stir in red wine vinegar and cook 2 more minutes to let the acidity mellow.
Remove from heat, stir in torn basil, and let sit 10 minutes before serving warm or at room temperature.
Use a mix of red, yellow, and orange peppers for natural sweetness and color.
Don't rush the covered cooking stage β the peppers need real time to break down and turn silky.
Peperonata tastes even better the next day once the flavors have had time to meld.
Add capers and olives for a puttanesca-style savory version.
Stir in sliced potatoes to make it a heartier main dish.
Serve over grilled bread or alongside eggs for a simple brunch plate.
Refrigerate for up to 5 days; flavor improves after a day. Freezes well for up to 2 months.
Peperonata is rooted in southern Italian farmhouse cooking, particularly Campania and Puglia, where sweet peppers were abundant in late summer and slow braising was a practical way to preserve and stretch the harvest.
Yes, it actually tastes better the next day, making it an ideal make-ahead side or antipasto.
They likely need more time β peperonata requires a genuinely long, gentle cook until the peppers turn silky and lose their bite.
It's excellent alongside grilled meats or fish, spooned over crusty bread, or tossed with pasta.
Per serving (250g / 8.8 oz) Β· 4 servings total
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