Peperonata

This peperonata is a classic Italian recipe of stewed bell peppers, onions and tomatoes. An easy side dish that's great when served with grilled meats, spooned over crostini or stirred into pasta.

Course Side Dish

Cuisine Italian

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 151kcal

Author Sara Welch

Ingredients

1/4 cup olive oil
1 tablespoon butter
1 onion thinly sliced
2 red bell peppers cored, seeded and sliced
2 yellow bell peppers cored, seeded and sliced
2 orange bell peppers cored, seeded and sliced
2 teaspoons garlic minced
4 plum tomatoes fresh or canned (San Marzano), seeded and diced
2 sprigs fresh basil plus more for garnish
salt and pepper to taste
1 teaspoon granulated sugar

Instructions

Heat the olive oil and butter in a large pot over medium heat. Add the onion and cook for 4-5 minutes or until just softened.
Add the red, yellow and orange bell peppers. Cook for 6-8 minutes or until tender.
Add the garlic and cook for 30 seconds. Stir in the tomatoes, basil, salt, pepper and sugar.
Reduce the heat to medium low and bring the mixture to a simmer. Cook, stirring occasionally, until the peppers are very soft and the tomatoes have broken down to form a sauce. If the mixture seems dry as it cooks you can add a tablespoon of water as needed.
Remove the basil sprigs and discard. Let cool slightly, then taste and add more salt and pepper if desired. Serve, garnished with additional basil.

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