Colourful peppers and tomatoes bring the taste of summer and lots of colour to your table: here is the basic recipe for peperonata.
5 from 1 vote
Prep Time 5mins
Cook Time 45mins
Total Time 50mins
Course garnish, side course, Side Dish
Heat some olive oil in a casserole. Tilt the pan slightly to one side until it is floating and fry the garlic in the oil. When the oil is fragrant and the garlic is golden brown, remove the clove.
Add the chopped peppers and onion, cover and cook at a low temperature for a few minutes.
In the meantime, bring water to the boil, place the tomatoes in it for about 1 minute and then peel them. Cut the tomatoes into quarters, remove the stalk and inner seeds. Work over a bowl to collect any tomato juice. Add the tomato pieces and the sieved tomato juice to the peppers. Season to taste with salt. Simmer until the peppers are tender but not mushy.
The peperonata are then left to cool for at least four hours at room temperature. Season with fresh olive oil and serve. A teaspoon of white wine vinegar or white wine adds a fresh note to this dish.