Traditional peperonata is an easy Italian dish made with red and yellow bell peppers, tomato sauce, and basil. Serve at room temperature or cold to pair with any grilled protein or as a starter with crusty bread.
1 ½lbred and yellow bell peppers(cut into 1 ½ inch/4cm squares)
1largewhite onion(cut into chunks)
1lbpotatoes(cut into cubes)
1cuphomemade tomato sauce(or canned)
2garlic cloves(minced)
bunchbasil leaves
extra virgin olive oil(as needed)
salt and pepper(to taste)
Instructions
Heat a generous glug of extra virgin olive oil in a non-sticking pan over medium heat.
Add peppers and sprinkle with a pinch of salt.
Sauté for 7 minutes or until peppers start to soften.
Add onions and stir for another 3-4 minutes or until onions become a bit translucent.
Add garlic and sauté until fragrant.
Pour in the tomato sauce and ½ cup of hot water.
Add some basil leaves and season with salt and pepper.
Mix well, cover with a lid and simmer over medium-low heat for 15 minutes.
Add potatoes to the mixture and then pour enough hot water to slightly cover them. Mix well.
Keep cooking covered and stirring once in between. If needed, add more water to allow potatoes to cook evenly.
Once potatoes and peppers are done, uncover to allow the sauce to thicken.
Adjust seasonings and turn off the heat.
Let the peperonata sit until it will be at room temperature before serving.
Notes
I made a quick tomato sauce by just boiling, peeling, and blending some tomatoes, but you use a cup of simple tomato sauce (no seasoned!).
But if you want to enjoy this recipe out of season, you might like to add some extra ingredientes to bring out the flavor. Capers and olives are our recommendation.
Cook peppers and onions slowly and covered, is the best way to make the stew juicy and soft.
Traditional peperonata doesn’t have vinegar on it, believe me. When vinegar is added, the dish become peperoni in agrodolce (sweet and sour peppers).