AI-generated
Peperonata — peppers stewed with onion and tomatoes
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Source: https://recipheon.com/en/recipes/snacks/peperonata-peppers-stewed-with-onion-and-tomatoes
About this recipe
Peperonata is an Italian side dish of soft peppers, onion and tomatoes, slowly stewed in olive oil. Red and yellow peppers give it sweetness, while the tomatoes make a velvety sauce that coats the vegetables. The onion softens gently first, followed by the pepper strips and finally the tomatoes. Covered stewing lets the vegetables soften in their own juices; a brief stage without a lid thickens the sauce. The finished strips should be very soft but still hold their shape. A little basil and olive oil added off the heat complete this simple dish. After a short rest, peperonata is best served warm or slightly cooled.
Ingredients
Vegetables and sauce
400 g raw red sweet bell peppers, weighed after removing stems, seeds and white membranes; skins retained
400 g raw yellow sweet bell peppers, weighed after removing stems, seeds and white membranes; skins retained
250 g onion, weighed after peeling
400 g canned peeled tomatoes (pelati) with all their juice, weight of the entire contents
50 g extra-virgin olive oil — 40 g for stewing and 10 g to finish
100 ml water in reserve, only if needed
Seasoning
6 g fresh basil leaves
4 g fine salt — 3 g for stewing and up to 1 g after tasting
0.5 g ground black pepper
Steps
Cut the cleaned red and yellow peppers lengthwise into strips about 1.5 cm wide. Do not remove the skins. Halve the onion and cut it into thin half-moons. Crush the tomatoes with a fork in a bowl, keeping all the juice from the can.
AI-generated Heat 40 g olive oil over medium-low heat in a wide pot or deep skillet about 28 cm across. Add the onion and 1 g salt. Cook without covering for 8–10 minutes, stirring, until the onion is soft and translucent. Do not brown it heavily; if it sticks, add a tablespoon of water from the reserve and lower the heat.
Add the pepper strips to the onion with the remaining 2 g salt allocated for stewing. Cook without covering for 6–8 minutes, stirring gently several times, until the peppers soften slightly and are coated with oil. Add the crushed tomatoes with all their juice. Mix and bring to a gentle simmer.
Cover the pan and stew over low heat for 25–30 minutes. Stir carefully along the bottom every few minutes. The peppers should become very soft, but the strips should still hold their shape. If the sauce sticks and the vegetables are not yet soft, add 1–2 tablespoons of water from the reserve. Remove the lid and cook for another 8–10 minutes over medium-low heat, so the sauce thickens and coats the vegetables rather than collecting in a watery puddle. Do not drain anything; all the oil and juices stay in the dish. If needed, extend the gentle stewing for a few minutes rather than increasing the burner heat.
Turn off the heat. Add the pepper, torn basil leaves and remaining 10 g olive oil. Taste, then add only as much of the remaining 1 g salt as needed. Leave for 10 minutes with the lid ajar. Divide everything, including the sauce, into four side-dish portions and serve warm or slightly cooled.
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