This is one of my all time favorite side dishes. Sweet bell peppers are slowly cooked with onion, garlic and tomatoes until the peppers are soft and melty. Pepperonata is so versitile and can be used many different ways. I love serving it with a simple piece of grilled fish on top, along side roasted chicken, over a bed of soft polenta and sauteed greens, as a pizza topping, on crostini, tossed with pasta or folded into an omelette. I can’t take much credit for this recipe. I was introduced to this dish the first time I went to my inlaws for dinner. One of the benefits of marrying into an Italian family is the food prepared by the Italian mother inlaw. My mother inlaw is an amazing cook. She has taught me a lot about how Italians ate very simple peasant food. They used whatever fresh ingredients they had on hand or in the garden. Make this at the end of summer when tons of bright colored peppers and tomatoes are spilling out of the bins at the Farmer’s market. Make a big batch, it cooks down and disappears quickly!
Ingredients:
- 3 Sweet bell peppers, thinly sliced
- 1 sweet onion, peeled and thinly sliced
- 4 cloves garlic, minced
- 2 large tomatoes, diced or 1 can diced tomatoes
- 2 T extra virgin olive oil
- Salt and pepper to taste
- chopped fresh basil or parsley optional
- pinch of red chili flakes optional
Method:
- Warm oil in a non stick pan. Add garlic and stir until fragrant about 1 minute, add peppers and onions. Saute over medium heat until onions begin to soften, about 8-10 minutes.
- Stir in tomatoes. Cover and simmer on low for about an hour. Check on them and stir occasionally. Add a little water as needed to keep moist and from sticking to pan.
- When peppers are soft, season with salt and pepper to taste and stir in fresh herbs if desired. Enjoy!















