Peperonata Recipe

4.99 from 84 votes

An Italian dish of bell peppers (capsicum) cooked slowly in tomato, onion, garlic and olive oil.

Prep Time10

Cook Time1 10

Total Time1 20

Servings: serves

Cut the bell peppers (capsicum) in half and remove seeds and white membranes. Cut into ¼ inch (6 mm) strips.
Peel onion and slice thinly.
Peel garlic then chopped finely.
Place a skillet or frying pan over medium low heat. Add olive oil and onions.
Cook gently and stir occasionally, breaking up the onion slices with a wooden spoon until beginning to soften. This will take about 5 minutes then add garlic.
Continue to cook gently for another 5 minutes until onions are soft and melting - not allowing onions and garlic to color.
Add sliced bell peppers (capsicum), stir well, and fry gently for 6-8 minutes until they begin to wilt.
Stir in the tomato passata, salt, and pepper.
Cover with a lid and simmer gently for 20-30 minutes, stirring occasionally.
Remove the lid and add the vinegar and sugar. Simmer uncovered for about 10 minutes until the sauce thickens slightly and the peppers are tender.
Taste and add a further ¼ teaspoon salt, if needed. A little extra sugar can be added as well.
Serve warm or at room temperature.

Peppers - My preference is for red bell peppers but you can choose red, yellow or orange ones. A sweeter peperonata will be achieved with the inclusion of red bell peppers.
Onions - Yellow or brown onions are my preference however red or white onions can also be used.

Tips for success

Cooking time will vary depending on the bell peppers. The peppers should be soft but not falling apart.
If you find bell peppers hard to digest, peel before cooking. Alternatively use roasted bell peppers to prepare the peperonata.
Keep the heat medium low and adjust if necessary. You don't want the vegetable to burn.
Taste and adjust the salt according to your preference.

For more information and FAQ's read the post above.