Peperonata is a traditional Italian dish. It can be served warm or cold, which is something I love because I’m a big fan of grabbing my leftovers straight from the fridge and eating them right out of their container ( savage, I know).
Peperonata is perfect as a side dish to grilled meats, piled on crunchy bread or served with other similar cold vegetable dishes in the summer.
Traditionally, peperonata is a stew made with peppers, onions and passata, or strained tomato sauce. This recipe today is really quick and easy. You’ll be making your own passata, but if you’d like to just buy your own and call it a day, then have it! You can also play with different vinegars every time you make this dish. Today I used white wine vinegar, but balsamic or a sherry vinegar will change this dish completely and can make it even more interesting the next time you dive into this recipe.
So follow along, trust your gut, use your eye and taste while you cook. That’s the best advice I can give to you as you explore and experience your new favorite vegetable side dish: Peperonata!
Ingredients:
- Red peppers
- Sweet onion
- Bellemille olive oil
- One can of whole peeled or ground peeled tomatoes
- Mixed olives
- One clove of garlic
- Dried or fresh oregano
- Salt and Pepper
- Fresh basil leaves
Preparation:
If making your own passata, pass the canned tomatoes through a food mill to remove skins and seeds, or use a smooth tomato purée.
Place the tomato purée in a saucepan over medium heat. Season with salt, a drizzle of Bellemille olive oil, and a few basil leaves. Let simmer for about 30 minutes, stirring occasionally, until reduced by roughly one-third and thickened.
Meanwhile, thinly slice the peppers, onion, and garlic. Use whatever peppers you have on hand — seasonal or market finds always make it more special.
Heat a sauté pan over medium heat and add a tablespoon of Bellemille olive oil. Add the onion and garlic, cooking gently until softened. Season with salt and pepper.
Add the peppers and continue to cook for 10–15 minutes, until they begin to soften. Taste and adjust seasoning as you go.
Add 1½ to 2 cups of the passata to the pan along with a tablespoon of your chosen vinegar. Sprinkle in oregano and cook for another 5 minutes, stirring to combine.
Transfer the mixture to a baking dish. Add a little more passata if desired, a drizzle of olive oil, a sprinkle of oregano, and scatter the olives over the top.
Bake at 400°F (200°C) for 15–20 minutes, until bubbling and the peppers are tender.
Optional: Finish under the broiler for a few minutes to lightly char the top, watching closely.
Let cool slightly before serving.
