Peperonata: Italian Stewed Bell Peppers
The peppers cook covered with salt until they soften in their own juices, then reduce with the tomato until glossy. Serve warm or cold.
Peperonata is the stewed bell pepper dish of Italian cooking: strips of red and yellow peppers cooked slowly with onion, tomato and olive oil until soft and sweet. It's served warm or cold and does much more than play side dish: spoon it onto toasted bread, serve it with grilled meat or toss it with pasta.
Ingredients
- 4 large bell peppers, red and yellow (about 1 kg)
- 2 red onions, thinly sliced
- 2 garlic cloves, minced
- 5 tablespoons olive oil
- 300 g tomatoes, peeled and chopped, fresh or canned
- 1 tablespoon red wine vinegar (optional)
- Salt and pepper
- Basil leaves
Method
- 1
Wash the peppers, remove the seeds and white ribs and cut them into 2 cm strips.
- 2
In a large skillet with the oil, cook the onion over medium heat for 8 minutes, until soft. Add the garlic and cook for 1 minute.
- 3
Add the peppers, season with salt and cover. Cook for 15 minutes over medium-low heat, stirring now and then: the salt and the lid make them release their juices and soften in them.
- 4
Stir in the tomatoes and cook uncovered for 20-25 more minutes, until the peppers are very soft and the sauce has reduced and is glossy with oil.
- 5
If you like the southern Italian touch, add the vinegar at the end and let it evaporate for 1 minute. Finish with pepper and the basil.
- 6
Serve warm or cold: alongside grilled meat or chicken, on toasted bread or with pasta. It keeps for 4 days in the refrigerator, in a covered jar.