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Peperonata
Peperonata is a traditional Italian recipe for a classic vegetarian stew of slow-cooked bell peppers in a tomato, onion, garlic and olive oil base. The full recipe is presented here and I hope you enjoy this classic Italian version of: Peperonata.
prep time
10 minutes
cook time
70 minutes
Total Time:
80 minutes
Serves:
4
Rating: 
Tags : Vegetarian RecipesVegetable RecipesItaly Recipes
Peperonata is a classic Italian dish of bell peppers cooked slowly in tomato, onion, garlic and olive oil.
Ingredients:
500g red bell peppers (or use a mix of red and yellow)
4 tbsp extra virgin olive oil
1 onion, peeled and sliced thinly
3-4 garlic cloves, peeled and finely chopped
250ml passata (sieved tomatoes)
1 tsp white wine vinegar
½ tsp sugar
1/4 tsp salt (plus more, to taste)
⅛ tsp freshly-ground black pepper
Method:
Cut the bell peppers in half, remove all the seeds and white membranes then sliced into 6mm wide strips.
Place a heavy-based frying pan over medium low heat. Once hot add the olive oil and onions. Cook gently, stirring occasionally, breaking up the onion slices until they begin to soften (about 5 minutes). At this point add the garlic.
Continue cooking gently for 5 more minutes, until the onions are soft and starting to break down (but do not allow the onions or garlic to colour),
Now stir in the bell pepper strips and continue frying gently for 10 minutes.
Pour in the passata, adding the salt and the black peppers. Stir well to combine, cover the pan and simmer gently for 30-40 minutes, stirring occasionally to prevent sticking.
Take off the lid then stir in the white wine vinegar and sugar. Continue simmering for 10 minutes more, or until the sauce has thickened and the bell peppers are soft and tender.
Taste and adjust the seasonings. Serve warm or at room temperature.
