Peperonata Recipe

Name: Peperonata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: ri1/2 cup extra-virgin olive oil; 1 medium onion, halved and thinly sliced; 4 cloves garlic, smashed; 3 fresh bay leaves; 2 tablespoons tomato paste; Kosher salt and freshly ground pepper; 6 bell peppers (red, yellow and orange), cut into 2-inch pieces; 1 cup dry white wine; 1/2 bunch fresh basil, torn; 2 teaspoons balsamic vinegar (preferably aged)

Servings: persons

ri1/2 cup extra-virgin olive oil
1 medium onion, halved and thinly sliced
4 cloves garlic, smashed
3 fresh bay leaves
2 tablespoons tomato paste
Kosher salt and freshly ground pepper
6 bell peppers (red, yellow and orange), cut into 2-inch pieces
1 cup dry white wine
1/2 bunch fresh basil, torn
2 teaspoons balsamic vinegar (preferably aged)

1
Heat the olive oil in a large pot or Dutch oven over medium heat.
2
Add the onion, garlic and bay leaves and cook, stirring occasionally, until the onion is soft, about 6 minutes.
3
Add the tomato paste, 1 1/2 teaspoons salt and 1/2 teaspoon pepper and cook, stirring, until the tomato paste turns brick red, about 5 minutes.
4
Add the bell peppers and cook, stirring occasionally, until they begin to soften, about 10 minutes.
5
Add the wine and 1 cup water, increase the heat to high and bring to a boil.
6
Reduce the heat to medium low, cover and simmer until the peppers are very soft, about 30 more minutes.
7
Uncover, increase the heat to medium and continue cooking, stirring occasionally, until most of the liquid has evaporated, 20 to 25 more minutes.
8
Remove the bay leaves.
9
Stir in the basil and balsamic vinegar and season with salt and pepper.
10
Photograph by Anna Williams

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ri1/2 cup extra-virgin olive oil, 1 medium onion, halved and thinly sliced, 4 cloves garlic, smashed, 3 fresh bay leaves, and more.

Yes, Peperonata falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Peperonata

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