Peperonata is a classic Italian dish that is popular during the summer because it is the season when bell peppers are at their peak.
The dish is a mixture of colorful peppers slowly stewed in tomato sauce. It is usually served as a “contorno” (side dish) and goes well with many different meat or fish main courses.
You can also transform it into a delicious pasta sauce (with the peppers cut a little smaller) or serve it as topping for bruschetta (a small “aperitivo” consisting of a slice of toasted crusty bread with various toppings).
Pepperonata can also be enjoyed as a main dish for a light lunch or light dinner when served with some eggs. It is very similar to Spanish Pisto.
As you can see, it’s a very versatile dish!
Ingredients
Here are the ingredients you’ll need to make this peperonata recipe:
- Bell peppers – One large green, red, and yellow bell pepper (or two smaller ones) without soft spots. If you can’t find different colors, you can also use three large bell peppers of one color (but keep in mind that green bell peppers can be slightly bitter).
- Onion – You can use either a white, yellow, or red onion. In my opinion, either type works well.
- Garlic cloves – Use fresh garlic cloves without blemishes. Avoid garlic powder or store-bought pre-minced garlic.
- Tomato passata – You can use tomato passata/passata di pomodoro, tomato pulp or even grate a few ripe tomatoes and use those. We’re using store-bought tomato passata since it’s easiest.
- Olive oil – Extra virgin olive oil if possible. If that’s not an option, you can also use regular or refined olive oil. Do not use any other oil since it would change the flavor of the dish.
- Salt – To help the peppers release their juices and enhance the dish’s overall flavour.
- Fresh basil leaves – Optional for extra flavor.
- Black Pepper (not pictured) – Preferably freshly cracked black pepper for the best taste; adjust to taste.
Recipe Tips
- Be sure to cook the garlic in the olive oil over low heat so that the garlic doesn’t burn. Otherwise, the garlic may turn bitter.
- Cook the onion and peppers over medium-low heat so they can turn soft, release their juices, and slightly caramelize before adding the tomato passata.
How to Make Peperonata – Step by Step Instructions
First, rinse the bell peppers and dry them. Next, cut them in half, discarding the stem and seeds, and then into thin slices. If they are very long, cut the slices into shorter pieces.
Peel and thinly slice the onion. Also peel the garlic cloves and make a slit in each of them with a knife.
Next, add the olive oil and the garlic cloves to a pan with high sides. Cook for a few minutes over low heat to infuse the olive oil. Stir regularly.
Once the garlic cloves start to turn golden and become fragrant, add the sliced onion and peppers. You can remove the garlic cloves (optional). Mix well.
Season with a bit of salt to help release the juices from the vegetables.
Then cook over medium-low heat, stirring regularly, until the peppers start to soften and the onion becomes slightly translucent.
Add the tomato passata and season with black pepper to taste (optional). Mix well, cover the pan with a lid, then cook over low heat for another 20 minutes.
During the last 10 minutes, add the fresh basil (if using), taste, and adjust the salt and pepper if needed. Serve hot or cold and enjoy!
Storage Tips
Peperonata can be stored in the fridge in a sealed container for up to 3 to 4 days.
Related Recipes
Here are some other tasty Italian recipes that you may enjoy:
- Italian Vegetable Soup (Minestrone di Verdure)
- Panzanella (Italian Bread & Tomato Salad)
- Italian Meatballs in Tomato Sauce (Polpette al Sugo)
- Italian Eggplant Parmigiana (Parmigiana di melanzane)
Peperonata (Italian Stewed Bell Peppers)
Ingredients
- 1 large red bell pepper
- 1 large green bell pepper
- 1 large yellow bell pepper, or 2 smaller ones
- 1 medium onion, white or red
- 2 garlic cloves
- 2 tablespoons olive oil
- 1 pinch salt, more to taste
- 2 cups tomato passata
- black pepper, to taste (optional)
- a handful of fresh basil leaves, optional
Instructions
- Rinse the bell peppers and dry them. Cut the bell peppers in half, discarding the stem and seeds. Then cut them into thin slices. If very long, cut the slices into shorter pieces.1 large red bell pepper, 1 large green bell pepper, 1 large yellow bell pepper
- Peel and thinly slice the onion. Peel the garlic cloves and make a slit each of them with a knife.1 medium onion, 2 garlic cloves
- Add the olive oil and the garlic cloves to a pan with high sides. Cook for a few minutes over low heat to infuse the olive oil. Stir regularly.2 tablespoons olive oil
- Once the garlic cloves start to turn golden and become fragrant, add the sliced onion and peppers. You can remove the garlic cloves (optional). Mix well.
- Season with a bit of salt to help release the juices from the vegetables. Cook over medium-low heat, stirring regularly, until the peppers start to soften and the onion becomes slightly translucent.1 pinch salt
- Add the tomato passata and season with black pepper to taste (optional). Mix well, cover the pan with a lid, then cook over low heat for another 20 minutes.black pepper, 2 cups tomato passata
- During the last 10 minutes, add the fresh basil (if using), taste, and adjust the salt and pepper if needed.a handful of fresh basil leaves
- Serve hot or cold.
Notes
- Be sure to cook the garlic in the olive oil over low heat so that the garlic doesn’t burn. Otherwise, the garlic may turn bitter.
- Cook the onion and peppers over medium-low heat so they can turn soft, release their juices, and slightly caramelize before adding the tomato passata.
- You can serve peperonata as a side dish to different meat or fish main courses, use it as a topping for bruschetta, use it as a pasta sauce (cut the peppers a bit smaller), or serve it as a light lunch or dinner with some eggs.
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
