📝 About This Recipe
This classic Italian Peperonata is a celebration of the harvest, transforming humble bell peppers into a silky, jammy masterpiece through the art of slow-braising. Originating from Southern Italy, this dish balances the natural sweetness of charred peppers with the brightness of red wine vinegar and the savory depth of caramelized onions. It is a versatile staple that tastes even better the next day, capturing the essence of a Mediterranean summer in every bite.
🥗 Ingredients
The Vegetables
- 4 large Bell Peppers (mixed colors like red, yellow, and orange; sliced into 1/2-inch strips)
- 2 medium Red Onion (halved and thinly sliced into half-moons)
- 4 cloves Garlic (thinly sliced)
- 1 cup Cherry Tomatoes (halved)
The Braising Liquid & Aromatics
- 1/4 cup Extra Virgin Olive Oil (high quality)
- 2 tablespoons Red Wine Vinegar (for deglazing and acidity)
- 1 tablespoon Tomato Paste (double concentrated)
- 1 teaspoon Dried Oregano (preferably Sicilian or Greek)
- 1/2 teaspoon Red Chili Flakes (optional, for a subtle heat)
- 1 teaspoon Fine Sea Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Finish
- 1/2 cup Fresh Basil (torn by hand)
- 1 tablespoon Capers (drained and rinsed)
- 1/2 teaspoon Sugar (to balance the acidity if needed)
👨🍳 Instructions
-
1
Place a large, heavy-bottomed skillet or Dutch oven over medium heat and add the extra virgin olive oil.
-
2
Once the oil is shimmering, add the sliced red onions and a pinch of salt. Sauté for 8-10 minutes until they are soft and translucent, but not browned.
-
3
Stir in the sliced garlic and red chili flakes. Cook for another 1-2 minutes until the garlic is fragrant and just starting to turn golden.
-
4
Increase the heat to medium-high and add the bell pepper strips. Stir well to coat every piece in the aromatic oil.
-
5
Cook the peppers for about 10 minutes, stirring occasionally, until they begin to soften and develop small charred spots on the edges.
-
6
Make a small well in the center of the pan and add the tomato paste. Let it toast for 1 minute before stirring it into the pepper mixture.
-
7
Add the halved cherry tomatoes, dried oregano, and the red wine vinegar. Use a wooden spoon to scrape up any browned bits from the bottom of the pan.
-
8
Reduce the heat to low, cover the pan with a tight-fitting lid, and let the vegetables braise gently for 25-30 minutes.
-
9
Check the pan every 10 minutes. If the mixture looks too dry, add a tablespoon of water or vegetable broth to keep the braise moist.
-
10
Remove the lid and stir in the capers and sugar. Cook uncovered for another 5 minutes to allow the liquid to thicken into a glossy sauce.
-
11
Taste and adjust seasoning with more salt, pepper, or a splash of vinegar if you prefer more 'agrodolce' (sour-sweet) punch.
-
12
Remove from heat and stir in half of the fresh basil. Let the dish sit for at least 10 minutes before serving; this allows the flavors to settle and deepen.
-
13
Transfer to a serving platter and garnish with the remaining fresh basil and a final drizzle of high-quality olive oil.
💡 Chef's Tips
Use a variety of pepper colors to ensure a complex flavor profile; red is sweetest, while yellow and orange add floral notes. Don't rush the onion stage; slow-cooked onions provide the essential savory base for the sweet peppers. If your peppers are particularly thick-skinned, peeling them after a quick char can yield an even silkier texture, though it's not traditional for this rustic braise. Always serve Peperonata at room temperature or slightly warm—never ice cold—to fully appreciate the nuances of the olive oil and aromatics. This dish keeps beautifully in the fridge for up to 5 days and actually improves in flavor as it sits.
🍽️ Serving Suggestions
Serve as a 'Contorno' (side dish) alongside grilled swordfish or roasted chicken. Heap onto toasted ciabatta rubbed with garlic for an incredible bruschetta appetizer. Toss with short pasta like rigatoni or penne and a dollop of fresh ricotta for a complete meal. Use it as a vibrant topping for a creamy bowl of soft polenta. Pair with a crisp, chilled Italian white wine like a Vermentino or a light Rosato.