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Italian · Lunch, dinner

Peperonata

Photograph of the finished dish Photograph of the finished dish
Photograph of the finished dish Photograph of the finished dish

Background

Peperonata is an Italian stew of sweet peppers, onion, and tomato. Served warm or at room temperature, it can be a side dish, antipasto, or topping for bread and polenta.

Ingredients

  • 4 bell peppers, sliced
  • 1 large onion, sliced
  • 3 tablespoons olive oil
  • 2 garlic cloves, sliced
  • 400 g canned tomatoes
  • 1 tablespoon red wine vinegar
  • Salt and basil

How to cook

  1. Soften onion in oil. Add peppers and garlic; cook for 10 minutes.
  2. Add tomatoes and salt. Cover and simmer for 20 minutes, then uncover and reduce until silky.
  3. Stir in vinegar and basil; serve warm or at room temperature.

Recipe photographs link to their original publishers.