Peperonata (Italian Braised Peppers and Tomatoes)

About This Recipe

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.

Ingredients

Serves 4

• 6bell peppers(mixed colors, sliced)
• 1yellow onion(sliced)
• 3 clovesgarlic(sliced)
• 400 gcanned crushed tomatoes
• 4 tbspolive oil
• 1 tbspred wine vinegar
• 1 tspsugar
• 1 tspfine sea salt
• 10fresh basil leaves(torn)

Instructions

1. 1

   Soften the onion

   Heat olive oil in a wide pan over medium-low heat. Add onion and cook 8 minutes until soft and translucent.

2. 2

   Add garlic and peppers

   Stir in garlic for 1 minute, then add peppers and salt. Cover and cook 15 minutes, stirring occasionally, until peppers soften significantly.

3. 3

   Add tomatoes

   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 — resist rushing this stage.

4. 4

   Finish with vinegar

   Stir in red wine vinegar and cook 2 more minutes to let the acidity mellow.

5. 5

   Rest and serve

   Remove from heat, stir in torn basil, and let sit 10 minutes before serving warm or at room temperature.

Variations

• •

  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.

Storage

Refrigerate for up to 5 days; flavor improves after a day. Freezes well for up to 2 months.

Frequently Asked Questions