Peperonata
Peperonata is a classic Italian recipe using slow-cooked bell peppers, tomatoes and onions. Eat it on crusty bread or mixed into pasta!
Servings: 8 servings
Calories: 111kcal
Ingredients
- ¼ cup extra virgin olive oil
- 1 large yellow onion cut into ¼” slices
- 6 large bell peppers cut into ¼” slices (I used 2 red, 2 yellow and 2 orange)
- 24 oz. Roma tomatoes cut into wedges
- 2 tsp minced garlic approximately 4 garlic cloves
- ½ cup fresh basil leaves torn (plus more for garnishing)
- 1 tsp kosher salt
- {optional} ¼ tsp red pepper flakes
- 1 Tbsp balsamic vinegar
- {for serving} crusty Italian bread
Instructions
- Using a large sauce pan or deep skillet, add olive oil and place over medium heat. Once hot, add onion, bell peppers, tomatoes, garlic, basil, salt and {optional} red pepper flakes. Stir until well combined. (Tip: A Dutch oven works well for this recipe!)
- Reduce to medium-low heat and cover; cook for 30-60 minutes. (Note: The time varies on how soft you prefer the peppers. I generally aim for about 40-45 minutes.)
- Remove from heat and stir in balsamic vinegar.
- Transfer to a serving bowl and garnish with additional fresh basil.
Notes
Peperonata can be served by itself with a loaf of crusty bread. It can also be served alongside grilled chicken or pork, used as a topping on sandwiches or mixed into pasta.
Nutrition
Calories: 111kcal | Carbohydrates: 11g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 300mg | Potassium: 414mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3582IU | Vitamin C: 127mg | Calcium: 22mg | Iron: 1mg
