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Peperonata in a plate shot from above

Peperonata

Smiling woman with glasses and dark hair, professional portrait for Baked Bree website.Diane Goodman
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Prep Time 10 minutes
Cook Time 1 hour 7 minutes
Total Time 1 hour 17 minutes
Course Side Dish
Cuisine Italian
Servings 4 servings
Calories 196 kcal

Ingredients
  

  • 4 tablespoons olive oil
  • 1 large onion thinly sliced
  • 3 garlic cloves minced
  • 16 ounces red bell peppers sliced into 1/4 inch strips
  • 1 cup tomato passata
  • 1/4 teaspoon salt plus more to taste
  • 1 pinch ground black pepper
  • 1 1/4 teaspoons white wine vinegar
  • 3/4 teaspoon sugar
  • Thinly sliced basil leaves for serving (optional)

Instructions
 

  • Heat olive oil in a large pan over medium-low heat. Add the sliced onion and cook for about 5 minutes until soft. Stir in the minced garlic and cook for another 2 minutes.
    Peperonata step 1
  • Add the bell peppers and cook for 10 minutes. Pour in the tomato passata, add the salt and the ground black pepper, then cover and let simmer gently for 30 to 40 minutes, stirring occasionally.
    Peperonata step 2
  • Remove the lid, stir in the white wine vinegar and sugar, and continue to simmer uncovered for another 10 minutes.
    Peperonata step 3
  • Taste and adjust the seasonings as needed. Garnish with basil if desired. Serve warm or at room temperature.

Nutrition

Calories: 196kcalCarbohydrates: 17gProtein: 3gFat: 15gSaturated Fat: 2gSodium: 170mgFiber: 4g
Keyword Peperonata
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