Peppers With Tomatoes And Onion (Peperonata)
This recipe offers a vibrant medley of flavors with tender bell peppers cooked to perfection in a savory tomato sauce. Perfectly seasoned and finished with a sprinkle of fresh basil, this dish is a delightful addition to any meal. Serve this colorful pepper dish warm or at room temperature for a satisfying experience.
— Constant Cookbook
Ingredients
- 1/4 cup olive oil
- 1 yellow onion, thinly sliced
- 1 garlic clove, sliced
- 4 red, yellow or green bell peppers, seeded and
- thinly sliced crosswise
- 2 tomatoes, peeled, seeded and chopped, or 1
- cup seeded and chopped canned plum
- tomatoes
- Salt and freshly ground pepper, to taste
- 2 Tbs. chopped fresh basil or flat-leaf parsley
Instructions
- In a large fry pan over medium heat, warm the olive oil. Add the onion and sauté until tender, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute more.
- Stir in the bell peppers and cook until just beginning to brown, about 10 minutes. Add the tomatoes and cook until the peppers are tender and the sauce thickens, about 20 minutes more. Season with salt and pepper.
- Transfer to a serving dish and sprinkle with the basil. Serve hot or at room temperature. Serves 4.
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