📝 About This Recipe
Peperonata is the quintessential soul of the Italian summer, a vibrant melody of slow-cooked bell peppers, sweet red onions, and ripe tomatoes. This rustic dish transforms humble ingredients into a silky, melt-in-your-mouth stew that captures the essence of the Mediterranean sun. Perfectly balanced with a subtle 'agrodolce' (sour and sweet) finish, it serves as a versatile masterpiece that is even better the next day.
🥗 Ingredients
The Vegetables
- 4 large Bell Peppers (Mix of red, yellow, and orange; deseeded and sliced into 1/2 inch strips)
- 2 medium Red Onion (Halved and thinly sliced into half-moons)
- 4 pieces Garlic Cloves (Thinly sliced)
- 1.5 cups San Marzano Tomatoes (Crushed by hand or roughly chopped)
The Aromatics and Seasoning
- 1/4 cup Extra Virgin Olive Oil (High quality for the best flavor)
- 1 teaspoon Dried Oregano (Preferably Sicilian on the branch)
- 1/2 teaspoon Red Chili Flakes (Adjust to taste for a subtle hum of heat)
- 1 teaspoon Sea Salt (Plus more to taste)
- 1/2 teaspoon Black Pepper (Freshly cracked)
The Agrodolce Finish
- 2 tablespoons Red Wine Vinegar (For the essential acidic kick)
- 1 teaspoon Granulated Sugar (To balance the acidity)
- 1/2 cup Fresh Basil Leaves (Torn by hand)
- 1 tablespoon Capers (Salted or in brine, rinsed)
👨🍳 Instructions
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1
Begin by preparing your vegetables. Ensure the peppers are sliced into uniform strips to ensure even cooking, and the onions are sliced thinly so they can melt into the sauce.
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2
In a large, heavy-bottomed skillet or Dutch oven, heat the extra virgin olive oil over medium-low heat. You want enough oil to generously coat the bottom of the pan.
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3
Add the sliced red onions to the pan with a pinch of salt. Sauté slowly for about 8-10 minutes until they are translucent and just beginning to turn golden. Do not rush this; the sweetness starts here.
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4
Stir in the sliced garlic and red chili flakes. Cook for another 1-2 minutes until the garlic is fragrant but not browned.
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5
Add all the pepper strips to the pan. Increase the heat to medium and toss well to coat every strip in the aromatic oil. Sauté for about 5 minutes until they start to soften slightly.
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6
Stir in the crushed San Marzano tomatoes, dried oregano, sea salt, and black pepper. The tomatoes will provide the moisture needed for the stewing process.
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7
Lower the heat to low, cover the pan with a lid, and let the mixture simmer gently for 25-30 minutes. The peppers should become very tender and the sauce should thicken.
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8
Remove the lid and stir in the red wine vinegar, sugar, and capers. This 'agrodolce' element brightens the deep, cooked flavors of the peppers.
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9
Continue to cook uncovered for another 5-10 minutes, allowing the liquid to reduce further until it reaches a jammy, silky consistency.
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10
Taste and adjust the seasoning. You might need an extra splash of vinegar or a pinch of salt depending on the sweetness of the peppers.
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11
Remove from heat and stir in half of the torn basil leaves. Let the dish sit for at least 15 minutes before serving; Peperonata is best enjoyed warm or at room temperature.
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12
Garnish with the remaining fresh basil and a final drizzle of high-quality olive oil before bringing to the table.
💡 Chef's Tips
Always use a mix of colors for the peppers; green peppers are more bitter and will change the flavor profile significantly. Low and slow is the secret—don't brown the peppers, you want them to 'stew' in their own juices and the oil. If the mixture looks too dry during the simmering stage, add a tablespoon or two of water to keep it moist. Make this a day in advance! The flavors marry and deepen overnight in the refrigerator. If you want a smokier flavor, you can char the peppers over a flame and peel them before stewing, though the traditional method uses raw peppers.
🍽️ Serving Suggestions
Serve atop toasted ciabatta rubbed with a raw garlic clove for a classic bruschetta appetizer. Pair with a crisp, chilled Vermentino or a light Rosato to cut through the richness of the oil. Use it as a vibrant side dish alongside grilled swordfish or roasted chicken. Fold leftovers into a frittata or use as a topping for a rustic homemade pizza. Serve at room temperature as part of a larger antipasti platter with burrata cheese and prosciutto.