Pepperonata
This Pepperonata recipe is a classic Italian side dish or condiment. Bell peppers and tomatoes are cooked down until they become jammy and sauce-like. It’s so simple to make with just 6 ingredients and pairs with so many dishes.
When it comes to condiments that are always in our fridge, especially in the summer, this Pepperonata recipe is one of them. I love to make a big batch of it on Sundays to serve as a side dish on the table all week long. The flavors are so bright and versatile to pair with pastas, proteins, and even as a snack with grilled bread.
Table of Contents
Why You’ll Love this Recipe
- Easy side dish or condiment to make in advance. This is one of those recipes you can prep a few days in ahead of time for weeknight meal prep or entertaining.
- Versatile with so many main courses. Pepperonata sauce pairs so well with grilled steak, chicken, fish, or even just with some nice bread.
- Ready in an hour. Whether you make a single batch or double the recipe, it will be ready in an hour to add so much flavor to your table.
Ingredients
- Red, yellow, and orange bell peppers: The base of the pepperonata, we love to make it colorful with all the different bell peppers.
- Spanish onion: Adds nice sweetness once it’s cooked down.
- Extra virgin olive oil: Cooking oil for the base of the stewed peppers.
- Garlic: Infuses each bite with nice garlicky flavor.
- Finely chopped or crushed tomatoes: We love to use canned tomatoes most times of the year, unless it’s summer and they are super ripe and juicy. We recommend buying crushed tomatoes at the store.
- Red wine vinegar: Always found in a pepperonata to add a hint of tang to the stewed sweet peppers.
- Basil leaves: Adds bright, fresh herb flavor. It’s the classic Italian herb.
How to Make Pepperonata
- Heat the olive oil in a large sauté pan over medium heat.
- Add the sliced onion and cook for 5 to 6 minutes, until softened and translucent.
- Add the sliced peppers and a pinch of salt. Cook for 15 to 20 minutes, stirring occasionally, until the peppers are very soft and beginning to caramelize.
- Stir in the garlic and cook for about 30 seconds, just until fragrant.
- Pour in the tomatoes and stir well to combine.
- Reduce the heat to low and simmer uncovered for 25 to 30 minutes, stirring occasionally, until the peppers are fully softened and the mixture is thick and saucy. If the mixture becomes too thick while simmering, add a tablespoon or two of water as needed to loosen.
- Stir in the red wine vinegar during the last few minutes of cooking. Taste and adjust seasoning with salt and pepper.
- Remove from heat. Stir in the torn basil.
- Serve warm, at room temperature, or chilled. Pairs beautifully with grilled meats, eggs, or crusty bread.
Expert Tips
- Be patient when cooking the pepperonata. This is a stewed pepper dish that’s delicious all year round. But in order for the bell peppers to become jammy and melt in your mouth, they take a while to cook. BE sure to simmer them uncovered for the full 30 minutes, they are so delicious.
- If your pepperonata is becoming too thick while it cooks, add a splash of water. Just add it a tablespoon at a time to prevent it from burning and you will still make the tastiest recipe.
- Add the vinegar and basil at the end of cooking. This is to prevent the red wine vinegar from evaporating while cooking. The flavor will remain if you stir it in at the end. Same with the basil, you want the fresh herbs to be added at the end so they don’t wilt too fast and become black while simmering.
- When choosing tomatoes, look for crushed at the grocery store. We love a good canned San Marzano tomato as well. These are the sweetest tomatoes found in Italy nad make a big difference in cooking. They are picked and canned at peak ripeness so their flavor is good all year round.
Storage and Make Ahead
Store the pepperonata in an airtight container in the fridge for up to 4 days. It’s usually served room temperature or slightly warm. You can reheat slightly in the microwave or a skillet if desired.
What to Serve with Pepperonata
There are so many options! We love to serve it with grilled bread as an appetizer or as a side dish to our Italian Steak, chicken cutlets, or even with a pasta.
FAQs
What is pepperonata?
It’s a rustic Italian recipe that is made with bell peppers that are cooked down with tomatoes until they are stew-like. Fresh herbs and a hint of vinegar are added for bright flavor.
Is pepperonata a side dish?
Yes, it’s great to serve alongside grilled meats or other proteins. It’s also considered a condiment in Italy as well.
What’s the difference between pepperonata and ratatouille?
They are very similar in that they are stewed vegetables. Pepperonata is made primarily with bell peppers, while ratatouille is made with peppers as well as zucchini, eggplant and other vegetables as well.
More Delicious Italian Recipes
- Burrata Pasta with Tomatoes
- Lemon Chicken Orzo Pasta
- Italian Chicken Cutlets
- Creamy Smoked Salmon Pasta
Pepperonata
This Pepperonata recipe is a classic Italian side dish or condiment. Bell peppers and tomatoes are cooked down until they become jammy and sauce-like. It's so simple to make with just 6 ingredients and pairs with so many dishes.
Equipment
- 1 large sauté' pan
Ingredients
- 3 to 4 red, yellow, and orange bell peppers, sliced into thin strips
- 1 large Spanish onion, thinly sliced
- 3 tablespoons extra virgin olive oil
- 2-3 cloves garlic, thinly sliced
- Kosher salt and freshly cracked black pepper
- 1 cup finely chopped tomatoes (such as Mutti or canned crushed San Marzano tomatoes)
- 1 tablespoon red wine vinegar
- A handful of fresh basil leaves, torn
Instructions
- Heat the olive oil in a large sauté pan over medium heat.
- Add the sliced onion and cook for 5 to 6 minutes, until softened and translucent.
- Add the sliced peppers and a pinch of salt. Cook for 15 to 20 minutes, stirring occasionally, until the peppers are very soft and beginning to caramelize.
- Stir in the garlic and cook for about 30 seconds, just until fragrant.
- Pour in the tomatoes and stir well to combine.
- Reduce the heat to low and simmer uncovered for 30 minutes, stirring occasionally, until the peppers are fully softened and the mixture is thick and saucy. If the mixture becomes too thick while simmering, add a tablespoon or two of water as needed to loosen.
- Stir in the red wine vinegar during the last few minutes of cooking. Taste and adjust seasoning with salt and pepper.
- Remove from heat. Stir in the torn basil.
- Serve warm, at room temperature, or chilled. Pairs beautifully with grilled meats, eggs, or crusty bread.
Notes
Storage:
Store the pepperonata in an airtight container in the fridge for up to 4 days. It’s usually served room temperature or slightly warm. You can reheat slightly in the microwave or a skillet if desired. Tips:
– Be patient when cooking the pepperonata. This is a stewed pepper dish that’s delicious all year round. But in order for the bell peppers to become jammy and melt in your mouth, they take a while to cook. BE sure to simmer them uncovered for the full 30 minutes, they are so delicious. – If your pepperonata is becoming too thick while it cooks, add a splash of water. Just add it a tablespoon at a time to prevent it from burning and you will still make the tastiest recipe. – Add the vinegar and basil at the end of cooking. This is to prevent the red wine vinegar from evaporating while cooking. The flavor will remain if you stir it in at the end. Same with the basil, you want the fresh herbs to be added at the end so they don’t wilt too fast and become black while simmering. – When choosing tomatoes, look for crushed at the grocery store. We love a good canned San Marzano tomato as well. These are the sweetest tomatoes found in Italy nad make a big difference in cooking. They are picked and canned at peak ripeness so their flavor is good all year round.
Store the pepperonata in an airtight container in the fridge for up to 4 days. It’s usually served room temperature or slightly warm. You can reheat slightly in the microwave or a skillet if desired. Tips:
– Be patient when cooking the pepperonata. This is a stewed pepper dish that’s delicious all year round. But in order for the bell peppers to become jammy and melt in your mouth, they take a while to cook. BE sure to simmer them uncovered for the full 30 minutes, they are so delicious. – If your pepperonata is becoming too thick while it cooks, add a splash of water. Just add it a tablespoon at a time to prevent it from burning and you will still make the tastiest recipe. – Add the vinegar and basil at the end of cooking. This is to prevent the red wine vinegar from evaporating while cooking. The flavor will remain if you stir it in at the end. Same with the basil, you want the fresh herbs to be added at the end so they don’t wilt too fast and become black while simmering. – When choosing tomatoes, look for crushed at the grocery store. We love a good canned San Marzano tomato as well. These are the sweetest tomatoes found in Italy nad make a big difference in cooking. They are picked and canned at peak ripeness so their flavor is good all year round.
Nutrition
Serving: 1gCalories: 80kcalCarbohydrates: 6gProtein: 1gFat: 7g
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