Peperonata is a popular dish in most Italian regions, when the summer comes it is the perfect recipe to bring to barbeque parties! It becomes even more tasty if served on top of toasted bread. For more flavour try adding some capers and basil.


Peperonata served in a ceramic bowl


  • Extra-virgin olive oil, divided

  • 6 medium cloves garlic, thinly sliced

  • 2 medium yellow onions, sliced 1/4 inch thick

  • 6 large bell peppers, stemmed, seeded, and sliced lengthwise 1/2 inch thick

  • 1 cup pureed tomatoes

  • Fresh basil or oregano

  • Salt

  • 1 tablespoon white wine vinegar or red wine vinegar


  1. In a large pot or Dutch oven, heat a good portion of olive oil over medium heat until shimmering. Add garlic and cook, stirring, until just starting to turn golden, 3 to 4 minutes. Stir in onions, increase heat to medium-high, and cook for 2 minutes. Stir in peppers and cook, stirring occasionally, until starting to soften, about 20 minutes

  2. Add tomato and basil or oregano sprigs and stir to combine. Bring to a gentle simmer, then lower heat to maintain simmer. Continue to cook, stirring occasionally, until peppers are very soft, about 1 hour. Stir in remaining 1/4 cup olive oil and season with salt. Stir in vinegar (see note). Discard herb sprigs. Serve right away, or chill, then serve reheated, slightly chilled, or at room temperature.

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