Peperonata is a delicious summer side dish typical of Italian cuisine. It’s made of peppers and onions stewed with tomato passata cooked with vinegar and sugar for the classic agrodolce flavour.
It truly makes the most of summer produce and it’s the perfect side. It’s made with simple and delicious ingredients, just what Italian cuisine is all about!
What is peperonata?
Peperonata means a dish made of peppers cut into thin slices and sautéed in a pan with oil, onion and tomato. It’s a side dish very popular all through out Italy and there are various variations where other vegetables might be added.
Peperonata is enjoyed in the summer when the vegetables used are in season and at their best. Peperonata is a side dish but it’s also a sauce. It can be used with pasta, rice but also as a topping on toasted bread.
This recipe is how I’ve been taught how to make peperonata by my mother, but everyone makes it in their own ways.
Peperonata Ingredients
Bell peppers – Red, yellow or orange ones. A sweeter peperonata will be achieved with the inclusion of red bell peppers. Select ones that are heavy for their size and don’t have wrinkled skin or bruising.
Onion – I prefer red but any type can be used.
Olive oil – Extra virgin olive oil is the highest quality olive oil.
Tomato passata – This is a crucial ingredient and it’s important that it is high quality, because it really makes all the difference. The end result will be richer and tastier. Italian brands like Mutti and Cirio are my go to.
Sugar – A little bit of sugar helps bring out the sweetness in the bell peppers.
White wine vinegar – Vinegar paired with sugar gives this dish the perfect sweet and sour note.
Salt and pepper – always seasoned to your taste
Water – to help cooking the bell peppers
How to Make Italian Peperonata
Prepare the vegetables: Slice the bell peppers, this is how they are cut traditionally, remove the seeds and white bits. Slice the onion.
Heat olive oil in a pan, when it’s hot add the onion, sauté for a few minutes then add the bell peppers.
Cook for 10 minutes then add salt and the tomato passata and some of the water.
Cover the pan with a lid and cook for 20/25 minutes, adding water if necessary.
At the end add the sugar and vinegar and mix to combine. Cook for a few more minutes and serve.
Variations
- Potato variation – A common variation of peperonata also inlcudes potatoes. Add peeled and cubed potatoes when adding the tomato passata and continue as per the instructions.
- Olives – You can add some olives at the end
- Pine nuts – Toasted pine nuts can add a nice crunch
- Other vegetables you can add: zucchinis or aubergines
DID YOU MAKE THIS RECIPE?
I love to see recreations and share them!
Peperonata
Ingredients
- 3 bell peppers
- 1 red onion
- 3 tbsp extra virgin olive oil
- 1 tsp sugar
- 1 tbsp white wine vinegar
- 1 1/2 cup tomato passata
- 1 cup water
- Salt and pepper to taste
Instructions
- Slice the bell peppers, remove the seeds and white bits. Slice the onion.
- Heat olive oil in a pan, when it’s hot add onion, sauté for 5-8 minutes then add the bell peppers. Cook for 10 minutes then add salt and pepper and the tomato passata and some of the water. Cover the pan with a lid and cook for 20/25 minutes, adding water if necessary.
- At the end add the sugar and vinegar and mix to combine. Cook for a few more minutes and serve.
