Peperonata - Peppers in tomato sauce

I usually prepare peperonata when I have a lot of colorful bell peppers on hand and I want something quick for lunch or dinner. It doesn't require complicated ingredients and works just as well hot or cold, so I make it a few times each season. I love that I can use any peppers I find, and the taste remains balanced and fresh.

Quick Info

Total time: about 40 minutes
Preparation time: 10-15 minutes
Cooking time: 25-30 minutes
Servings: 4
Difficulty: easy
Recipe type: side dish or main course for fasting

Ingredients

4 bell peppers (preferably colorful ones for flavor and appearance)
1 onion
2 garlic cloves
4 tomatoes (or 200 ml tomato juice)
salt
oil (2-3 tablespoons for sautéing)
pepper
basil (fresh or dried)

Preparation steps

1. Wash the peppers, remove the stems and seeds, then slice them into long strips, as thin as you prefer. Set them aside.
2. Finely chop the onion and garlic.
3. Heat the oil in a large skillet over medium heat. Add the onion and garlic. Sauté for 2-3 minutes, just until they become slightly golden.
4. Add the sliced peppers. Stir a few times, then pour in about half a glass of water (around 100 ml). Cover and let it cook over medium heat for 10-15 minutes until the peppers soften.
5. When the peppers have softened, add the diced tomatoes or tomato juice. If using fresh tomatoes, you can peel them beforehand, but it's not mandatory.
6. Stir, cover again, and let it simmer for another 15-20 minutes. Stir occasionally to prevent sticking. The juice should reduce a bit but not completely.
7. Adjust the taste with salt and pepper to your liking.
8. When the sauce has thickened but the peppers are still whole and not completely mushy, turn off the heat.
9. Sprinkle fresh basil (or a little dried if you don't have fresh) right at the end.

Why I make this recipe often

For me, peperonata is a practical recipe when I want something simple, meatless, but flavorful. It can be enjoyed both hot and cold, keeps well, and is delicious on its own or as a side dish. It's versatile and doesn't require expensive ingredients.

Tips and Variations

Tips

- Colorful peppers add a more pleasant taste and appearance, but you can use whatever you have on hand.
- If you want a thicker sauce, leave the pan uncovered towards the end to let the liquid reduce.
- Stir gently so the peppers don't break apart too much.
- If using fresh tomatoes, you can blanch them quickly to peel them, but it's not essential.

Substitutions

- Tomato juice can easily replace fresh tomatoes, especially if it's homemade or more concentrated.
- Garlic can be omitted or reduced if you don't prefer it.
- You can use dried basil if you don't have fresh.

Variations

- If you have them, you can add a handful of black olives at the end.
- For a slightly spicy version, add a few slices of hot pepper.
- In some regions, a little vinegar is added towards the end for a tangy note.
- It also works with a few diced potatoes added at the same time as the peppers if you want something heartier.

Serving Ideas

- Peperonata can be served on its own, alongside bread.
- You can use it as a side for meat or fish.
- It's also great on bruschetta as a cold appetizer.
- It keeps well in the fridge, so it can be packed for lunch.

Frequently Asked Questions

1. Can I use kapia peppers or red peppers, not just bell peppers?
Yes, any type of sweet pepper works. Kapia or red peppers add a sweeter flavor.

2. If I only use tomato juice, do I need more liquid?
Usually, 200 ml of tomato juice is sufficient. If you see that the sauce is too thick, you can add a little water.

3. Is it necessary to blanch the tomatoes before adding them to the skillet?
It's not mandatory. If you want to remove the skin, you can blanch them, but they can also go in directly; the skin will soften while cooking.

4. Can I make peperonata without onion or garlic?
You can, but the flavor will be simpler. I recommend keeping at least a little of each.

5. How long does peperonata last in the fridge?
It lasts well for 2-3 days, and the flavor actually becomes more harmonious after sitting.

Nutritional Values

Estimated per serving (from 4):

Calories: 120-140 kcal
Protein: 2-3 g
Carbohydrates: 15-18 g
Fat: 5-7 g
Fiber: 4-5 g

Values depend on the exact amount of oil used and whether you use tomatoes or tomato juice. It's a low-calorie recipe, meatless, and with plenty of fiber.

Storage and Reheating

Peperonata can be stored in the fridge in a sealed container for up to 3 days. It can be eaten cold, but if you want to reheat it, place it in a skillet over low heat with a lid. Stir gently to avoid breaking the peppers. I do not recommend freezing, as the texture of the peppers changes.

We wash the peppers and cut them into strips. In a frying pan, we heat some oil. We add the finely chopped onion and garlic. We let them sauté for a few minutes, then add the peppers and 1/2 cup of water. We cover and let it simmer. When the peppers have softened, we add the finely chopped tomatoes or tomato juice; I used 200 ml of tomato juice. We let it cook for 15-20 minutes, adjusting for salt and pepper. When the juice has reduced a bit, the dish is ready. We add the basil and serve.
Peperonata can be served both hot and cold.

 Ingredients: 4 bell peppers, possibly colored 1 onion 2 heads of garlic 4 tomatoes or tomato juice salt oil -pepper -basil

 Tags:  peppers in tomato sauce