Peperonata is an Italian sweet pepper and tomato dish that is served with fresh, crusty bread. It is a super simple, rustic and delectable recipe.
Italian peperonata is a cucina povera dish that is as delicious as it is colorful!
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With a few simple ingredients of fresh vegetables, or even canned tomatoes, you’ll have an appetizer, sandwich, side dish, or even a light meal in minutes!
What is Peperonata?
Peperonata is an Italian sweet pepper and tomato dish which is sautéed until soft to create a topping for bread as an appetizer, a sandwich filling or even breakfast! (My Nonna Chiarina in Italy used to serve this to her family for breakfast.)
This is the sort of dish that is authentic and cucina povera Italian food. If we would serve and eat this sort of food in homes and restaurants, we’d all be healthier. Did you know that bell peppers offer a plethora of health benefits by way of vitamins, minerals, antioxidants and more?
In Italy, the peppers used for this dish are more elongated with a thinner flesh, however, if you cannot source these peppers, bell peppers still work well for this dish.
Learn how to roast red peppers for an amazing Italian antipasto dish.
Does peperonata look beautifully refined and present itself as an elegant dish? Not really, but it’s one of those ugly duckling dishes that no one cares about how it looks! And that is the beauty of this type of food: the importance is the flavor.
And much like that person who isn’t ever going to grace the cover of a fashion magazine, but you see their beauty because of the wonderful person that they are–this dish is much the same. I personally think it’s a gorgeous dish, and I bet when you taste it, you’ll think so, too!
Note: my Nonna kept the peppers and tomatoes separately as the tomatoes are made into a sauce which is meant to be served alongside the peppers. However, if you mix them together in the pan, it will still be delicious.
Peperonata Recipe
My Nonna Chiarina’s recipe, passed to my mother, then me. Serves 4 as an antipasto
FULL PRINTABLE RECIPE BELOW
Ingredients
- peppers (sweet)
- extra virgin olive oil
- salt
- garlic
- tomatoes
- black pepper (optional)
Directions
Pour the oil into a large sauté pan over medium high heat.
Add the strips of peppers and turn frequently so they don’t burn. Add more oil as needed. When the peppers are almost cooked (soft, but not mushy), move them to one side of the pan. (Alternatively, you can remove the peppers and cook the tomatoes in the same pan.)
Add the garlic and cut tomatoes to the other side of the pan (adding more oil if needed.) Add salt to the peppers and tomatoes.
Cook and stir the tomatoes for a few minutes until a sauce forms. Taste the peppers and tomatoes for salt. If desired, add some grated black pepper to the tomatoes, too.
Remove the peppers from the pan and place on a serving dish. When the tomato sauce is ready, place on the same dish alongside the peppers or in a separate bowl to be served with the peppers.
Serve with or on lots of crusty bread. If making a sandwich or crostini to serve as appetizers, put some peppers on the bread first.
Then add some tomato sauce.
Buon appetito!
Peperonata
Equipment
- sauté pan
Ingredients
- 3 Tbsp extra virgin olive oil good quality
- 3 sweet peppers preferably long Italian peppers, but bell peppers will work.
- 2 cloves garlic (fresh)
- 3 tomatoes fresh, ripe (or 225 g of good quality, canned, peeled plum tomatoes from Italy)
- ½ tsp salt more as needed
- pinch black pepper (freshly ground – optional)
Instructions
- Pour the oil into a large sauté pan over medium high heat.
- Add the strips of peppers and turn frequently so they don't burn. Add more oil as needed.
- When the peppers are almost cooked (soft, but not mushy), move them to one side of the pan. (Alternatively, you can remove the peppers and cook the tomatoes in the same pan.)
- Add the garlic and cut tomatoes to the other side of the pan (adding more oil if needed.) Add salt to the peppers and tomatoes.
- Cook and stir the tomatoes for a few minutes until a sauce forms. Taste the peppers and tomatoes for salt. If desired, add some grated black pepper to the tomatoes, too.
- Remove the peppers from the pan and place on a serving dish. When the tomato sauce is ready, place on the same dish alongside the peppers or in a separate bowl to be served with the peppers.
- Serve with lots of crusty bread.
Notes
- A mixture of colors of peppers is nice, but be sure to include red as they are the sweetest.
- Make sure the peppers are dry before adding them to the oil.
- Quantities are estimated and not important in this recipe.
Nutrition
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