Ingredients
Vegetables
- 2 red bell peppers, sliced
- 2 yellow bell peppers, sliced
- ½ cup onions, diced
- 4 cloves garlic, chopped
Liquids & Sauces
- ⅓ cup olive oil
- 2 tablespoons balsamic vinegar
- 1.5 cups passata (strained tomato sauce)
- 5 oz tomato paste
Herbs & Seasonings
- 2 teaspoons dried oregano
- ¼ cup fresh basil, chopped
- Salt, to taste
- Black pepper, to taste
Instructions
- Heat oil and sauté aromatics: In a pan, heat the olive oil until hot. Add the chopped garlic and diced onions, then the sliced red and yellow bell peppers. Cook over medium heat for about 5 minutes, stirring occasionally, until the peppers and onions begin to soften slightly.
- Add tomato components and simmer: Stir in the tomato paste, passata, balsamic vinegar, and a pinch of salt and black pepper. Mix well to combine all ingredients. Allow the mixture to simmer gently on medium heat for 10 minutes, letting the flavors meld together and the sauce thicken slightly.
- Finish with herbs and serve: Add the dried oregano and chopped fresh basil to the pan. Stir and cook for an additional 2 minutes to release the herbs’ fragrances. Taste and adjust the seasoning if needed. Serve warm alongside rustic bread, pasta, or your preferred grain.
Notes
- Leftovers keep well in the refrigerator for up to 4 days.
- To freeze, let the peperonata cool completely before freezing, though texture may soften upon thawing.
- Serve with your favorite pasta for a quick and satisfying meal.
- Feel free to substitute parsley for basil if desired.
- Add a pinch of chili flakes to introduce a subtle heat to the dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Vegetable Stew
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
