Peperonata Peppers Tomatoes Onions
Bring the vibrant flavors of Italy to your table with this classic Peperonata recipe, a medley of sweet bell peppers, juicy tomatoes, and tender onions simmered to perfection. Enhanced with garlic, fresh basil, a splash of white wine vinegar, and a hint of sugar, this dish strikes a perfect balance between savory and tangy. Cooked slowly in extra virgin olive oil, the vegetables meld together into a rich, rustic sauce that's as versatile as it is delicious. Whether served warm with crusty bread, as a topping for pasta, or a flavorful side dish, Peperonata is a simple yet elegant addition to any meal. With just 15 minutes of prep and pantry staples, this Italian classic is the perfect way to celebrate fresh, wholesome ingredients.
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Recipe Information
Ingredients
- 3 red bell peppers
- 2 yellow bell peppers
- 2 large onions
- 3 garlic cloves
- 4 medium ripe tomatoes
- 4 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon sugar
- 10 fresh basil leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Wash and dry the peppers. Cut them in half, remove the seeds and membranes, and slice them into thin strips.
Peel and slice the onions thinly.
Mince the garlic cloves.
Score the tomatoes with a small 'X' on the bottom, blanch them in boiling water for 30 seconds, then peel away the skins. Dice the peeled tomatoes into small pieces.
In a large skillet or wide saucepan, heat the olive oil over medium heat.
Add the sliced onions to the pan and cook for 5-7 minutes, stirring occasionally, until they soften and become slightly golden.
Add the minced garlic and cook for an additional 1-2 minutes, stirring constantly to avoid burning.
Stir in the sliced peppers and cook for about 10 minutes, stirring frequently, until they start to soften.
Add the diced tomatoes, white wine vinegar, sugar, salt, and black pepper. Stir well to combine all ingredients.
Lower the heat to medium-low, cover the pan with a lid, and let the mixture simmer for 20 minutes, stirring occasionally. If the mixture becomes too dry, add a splash of water.
Remove the lid and cook for an additional 5-10 minutes, allowing any excess liquid to evaporate and the flavors to meld together.
Tear the fresh basil leaves with your hands and gently stir them into the peperonata just before serving.
Serve warm, at room temperature, or chilled with crusty bread, as a side dish, or as a topping for pasta.
Nutrition Facts
Calories |
1066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.8 g | 79% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2406 mg | 105% | |
| Total Carbohydrate | 107.2 g | 39% | |
| Dietary Fiber | 37.9 g | 135% | |
| Total Sugars | 58.9 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 814 mg | 63% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 4620 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
