Ingredients
¼ cup extra virgin olive oil
1 large yellow onion cut into ¼” slices
6 large bell peppers cut into ¼” slices (I used 2 red, 2 yellow and 2 orange)
24 oz. Roma tomatoes cut into wedges
2 tsp minced garlic approximately 4 garlic cloves
½ cup fresh basil leaves torn (plus more for garnishing)
1 tsp kosher salt
{optional} ¼ tsp red pepper flakes
1 Tbsp balsamic vinegar
{for serving} crusty Italian bread
Directions
- Using a large sauce pan or deep skillet, add olive oil and place over medium heat. Once hot, add onion, bell peppers, tomatoes, garlic, basil, salt and {optional} red pepper flakes. Stir until well combined. (Tip: A Dutch oven works well for this recipe!)
- Reduce to medium-low heat and cover; cook for 30-60 minutes. (Note: The time varies on how soft you prefer the peppers. I generally aim for about 40-45 minutes.)
- Remove from heat and stir in balsamic vinegar.
- Transfer to a serving bowl and garnish with additional fresh basil.
Note: Peperonata can be served by itself with a loaf of crusty bread. It can also be served alongside grilled chicken or pork, used as a topping on sandwiches or mixed into pasta.
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