Jammy Italian Peppers and Onions (Peperonata)
Sweet bell peppers and onions, also known as peperonata, is a delicious and easy antipasti. Once the onions and peppers cook down and become perfectly jammy, cherry tomatoes melt into the mix, creating a savory dish that’s perfect for crusty bread or serving alongside grilled favorites. This recipe makes 4 servings.
prep time
10 minutes
cook time
25 minutes
Ingredients
2–3 tablespoons olive oil
4 garlic cloves, thinly sliced
1/2 teaspoon red pepper flakes
1 yellow onion, thinly sliced
2 large red or orange bell peppers, seeded and sliced
1 cup cherry tomatoes, halved
Salt and pepper, to taste
1 teaspoon red wine vinegar
1/4 cup fresh basil, chopped + Extra for garnish
Flaky salt, for garnish
Crusty baguette slices, for serving
4 garlic cloves, thinly sliced
1/2 teaspoon red pepper flakes
1 yellow onion, thinly sliced
2 large red or orange bell peppers, seeded and sliced
1 cup cherry tomatoes, halved
Salt and pepper, to taste
1 teaspoon red wine vinegar
1/4 cup fresh basil, chopped + Extra for garnish
Flaky salt, for garnish
Crusty baguette slices, for serving
Directions
Heat a large skillet over medium heat and add the olive oil. Add the sliced garlic and red pepper flakes and cook for about 1 minute, just until fragrant and lightly sizzling.
Add the sliced onions and cook for about 4–5 minutes, stirring occasionally, until they begin to soften. Cover the pan for a few minutes to give the onions a head start, then remove the lid and continue sautéing.
Add the sliced bell peppers and season with salt and pepper. Stir and cook for about 5-8 minutes, letting the vegetables soften and caramelize slightly.
Add the cherry tomatoes and continue cooking for another 8–10 minutes, stirring occasionally, until the tomatoes soften and release their juices and the mixture becomes glossy and slightly jammy.
Turn off the heat and stir in the red wine vinegar and chopped basil.
Transfer to a wide bowl and garnish with flaky salt with extra basil. Serve warm or at room temperature with crusty bread for scooping.
Add the sliced onions and cook for about 4–5 minutes, stirring occasionally, until they begin to soften. Cover the pan for a few minutes to give the onions a head start, then remove the lid and continue sautéing.
Add the sliced bell peppers and season with salt and pepper. Stir and cook for about 5-8 minutes, letting the vegetables soften and caramelize slightly.
Add the cherry tomatoes and continue cooking for another 8–10 minutes, stirring occasionally, until the tomatoes soften and release their juices and the mixture becomes glossy and slightly jammy.
Turn off the heat and stir in the red wine vinegar and chopped basil.
Transfer to a wide bowl and garnish with flaky salt with extra basil. Serve warm or at room temperature with crusty bread for scooping.
