Peperonata Recipe

This recipe is a vibrant celebration of fresh produce, bringing together the colorful sweetness of bell peppers with the tangy depth of red wine vinegar, creating a perfect medley that’s both comforting and inviting. The simplicity of these ingredients, combined with the rich aroma of garlic and the optional touch of basil, makes it a go-to dish for a cozy dinner or a delightful lunch that feels like a warm hug on a plate.

Peperonata is a simple yet intensely flavorful Italian dish that I adore. It is vibrant with the colors and tastes of sweet peppers, ripe tomatoes, and fresh basil.

To make it, I sauté a mixture of red and yellow bell peppers with onions and garlic in olive oil, then stir in some chopped tomatoes. The sweetness of the peppers and onions is offset beautifully by the acidity of the tomatoes and a hit of red wine vinegar.

The dish is light but satisfying and is a wonderful way to showcase the nutritional power of peppers and tomatoes.

Ingredients

• Olive oil: Rich in healthy monounsaturated fats, enhances flavor.
• Onion: Adds sweetness, contains antioxidants and vitamins.
• Red bell peppers: High in vitamin C, add sweetness and vibrant color.
• Yellow bell peppers: Provide fiber, vitamin A, and a mild flavor.
• Garlic: Offers a pungent kick, boosts immune health.
• Tomatoes: Juicy and tangy, rich in lycopene and vitamin C.
• Red wine vinegar: Adds acidity and depth, enhances taste.
• Sugar: Balances acidity with a hint of sweetness.

Ingredient Quantities

• 3 tablespoons olive oil
• 1 large onion, thinly sliced
• 2 red bell peppers, thinly sliced
• 2 yellow bell peppers, thinly sliced
• 2 cloves garlic, minced
• 4 ripe tomatoes, chopped
• 2 tablespoons red wine vinegar
• 1 teaspoon sugar
• Salt, to taste
• Black pepper, to taste
• Fresh basil leaves, optional

Instructions

1. In a large skillet over medium heat, place the olive oil.

2. Add the onion, sliced, to a skillet and cook it until it is soft and becoming translucent, about 5 minutes.

3. Add the sliced red and yellow bell peppers to the skillet and keep on sautéing until the peppers are slighty tender, about 10-12 minutes.

4. Mix in the minced garlic and cook for one more minute until it smells good.

5. Combine the ingredients by adding the chopped tomatoes to the skillet and stirring.

6. Add the red wine vinegar and sprinkle in the sugar. Mix thoroughly.

7. Add salt and black pepper to taste, and mix well.

8. Lower the heat to low, cover the pan, and allow the pot to simmer for 20-30 minutes, stirring occasionally, until the mixture is pepper soft and cohesive in flavor.

9. If necessary, modify the seasoning, and then take it off the heat.

10. Warm or at room temperature; fresh basil leaves (optional garnish)

Equipment Needed

1. Large skillet
2. Stove (medium and low heat settings)
3. Cutting board
4. Sharp knife
5. Wooden spoon or spatula
6. Measuring spoons
7. Cooking spoon for stirring
8. Lid for skillet

FAQ

• What is Peperonata?Traditional in Italy, peberonata is a dish made with
  — sautéed peppers
  — onions, and
  — tomatoes.
  Often served as a side dish or condiment, it too has myriad variations, Italian and otherwise.
  This dish is a really basic, yet really fantastic way to coax maximum flavor from the simplest of ingredients.
• Can I use different colored peppers?Certainly! You can use any mix of bell peppers that pleases you, but using red and yellow peppers gives a very nice color contrast and adds a good amount of sweetness to the dish.
• How can I store leftovers?Any leftover peperonata should be stored in an airtight container in the refrigerator. You can keep it for up to 3 days. After that, it can be served cold or reheated ever so gently. The key is to maintain the integrity of the dish.
• Is there a substitute for red wine vinegar?You can use apple cider vinegar or balsamic vinegar instead of red wine vinegar, for a slightly different flavor profile.
• Can this dish be made ahead?Indeed, you can prepare peperonata a day ahead of time, and it’s quite common for it to taste better once all the ingredients have had sufficient time to come together and to truly express themselves.
• What is the best way to serve peperonata?Peperonata goes wonderfully with grilled fish, meat, or as a crostini topping. It can also be used as a pasta sauce or filling for sandwiches.

Substitutions and Variations

Substitute mayonnaise with oil-based salad dressings. For a savory flavor, substitute with peanut butter or other nut or seed butters.
Red bell peppers: Replace with orange bell peppers or green bell peppers for a somewhat different taste.
Yellow bell peppers can be replaced with green bell peppers or cubanelle peppers for a flavor that is not as pronounced as the flavor of the yellow bell pepper.
Red wine vinegar: Substitute with apple cider vinegar or balsamic vinegar.
Whole basil leaves: You can use whole parsley leaves or whole oregano leaves in place of basil leaves for a different flavor.

Pro Tips

1. Caramelize the Onions Cook the onions slightly longer than the instructed 5 minutes to achieve a caramelized flavor. This will add a deeper taste to the dish.

2. Roast the Peppers Before slicing, consider roasting the bell peppers over an open flame or under the broiler until the skin is charred. Then peel off the charred skin. This adds a smoky flavor to the dish.

3. Use High-Quality Olive Oil Since olive oil plays a significant role in the flavor profile, opting for a high-quality extra virgin olive oil can enhance the overall taste.

4. Deglaze the Pan After sautéing the onions and peppers, you can deglaze the pan with a splash of the red wine vinegar before adding the tomatoes. This helps lift any browned bits from the bottom, enriching the dish’s flavor.

5. Enhance with Herbs While the recipe suggests basil as an optional garnish, incorporating fresh thyme or oregano during the simmering process could deepen the herbal notes and elevate the dish’s complexity.