La Peperonata – Bell Peppers in Tomato Sauce

La Peperonata is an incredibly good Italian summer dish made with slow-cooked bell peppers in a beautiful tomato sauce. This simple side dish can be served hot or cold, with meat or fish or as an antipasto with some char-grilled ciabatta.

La Peperonata is one of our favourite Italian sides and you'll notice that it varies from town and region if you ever try it in Italy.

Some recipes are made with just bell peppers, onion, garlic and tomatoes and nothing more and some add in some capers, olives, red pepper flakes or fresh herbs.

This is our own version which is simple yet packed with flavour and you can choose to use jarred tomatoes or fresh depending on the season.

Looking for more good bell pepper recipes? try our Italian Marinated Roasted Bell Peppers and Peperoni Ammollicati (Peppers and Breadcrumbs).

How to make La Peperonata – step by step

Add 1 tbsp of olive oil to a saute pan or deep skillet on a medium heat. Once hot, add the onion and whole garlic cloves and saute, stirring often until the onion has softened (about 5 minutes) (photos 1 & 2).

Add the sliced bell peppers and stir to coat in the oil. Cover the pan with a lid and cook the peppers for 25 minutes until tender but not completely soft (photos 3 & 4).

Add the strained tomatoes (passata) water, capers, vinegar and a good pinch of salt and pepper and stir to mix everything together (photo 5).

Simmer the Peperonata uncovered for 15 minutes or until the peppers are soft and the sauce has reduced. Taste to see if it needs any additional salt then serve as a side or antipasto (photos 6-8).

Serving suggestions

There are endless ways to serve this recipe, in the summer it's the solid addition to barbecues served alongside grilled meats or fish. Our Chicken SpiediniBreaded Chicken CutletsBreaded Fennel Pork Tenderloin or Florentine Steak recipes would be great serving options.

You can also serve it on top of creamy polenta or enjoy it at room temperature with chargrilled ciabatta bread, cured meats and cheese good!

How to serve it as a pasta sauce

You can also serve it as a pasta sauce but the best way is to blend it first using a regular or immersion blender so it's smooth and creamy but packed with good flavour!

Toss it with whatever pasta you like!

Top tips for making La Peperonata

• Cooking the peppers covered is important so they soften without burning. If you don't have a lid for your skillet then place a large baking sheet on top.
• You can use any coloured bell peppers you like but don't use all green ones if you can help it because they aren't as sweet and have a more savoury flavour.
• Instead of adding capers and vinegar you can add things like olives, red pepper flakes, fresh parsley or basil or leave them all out. How you flavour it is up to you!
• You can use strained tomatoes, canned chopped or plum tomatoes (high quality) or fresh ripe tomatoes to make this. If using fresh tomatoes you'll need around 4 cups of freshly chopped tomatoes (roughly 600g).
• The Peperonata will keep well in the fridge for around 3-4 days or can be frozen in suitable containers.

More Italian sides you might like

• Italian Green Beans In Tomato Sauce
• Crispy Baked Polenta Fries
• Creamy Polenta (Italian Cornmeal)
• Sauteed Broccolini with Pesto, Pine Nuts & Chilli

Ingredients

Makes 6 servings

• 1 tbsp olive oil
• 6 large bell peppers different colours (sliced (around 900g-1kg))
• 1 red onion (finely sliced)
• 2 garlic cloves (peeled but left whole)
• 1.5 cups jarred strained tomatoes (passata) ((500g))
• 1/2 cup water ((120ml))
• 2 tbsp capers
• 1 tsp white wine vinegar
• salt and pepper (to taste)

Method

1. Add 1 tbsp of olive oil to a saute pan or deep skillet on a medium heat. Once hot, add the onion and whole garlic cloves and saute, stirring often until the onion has softened (about 5 minutes).

2. Add the sliced bell peppers and stir to coat in the oil. Cover the pan with a lid and cook the peppers for 25 minutes until tender but not completely soft.

3. Add the strained tomatoes, water, caper, vinegar and a good pinch of salt and pepper and stir to mix everything together.

4. Simmer uncovered for 15 minutes or until the peppers are soft and the sauce has reduced. Taste to see if it needs any additional salt then serve as a side or antipasto.

Kitchen notes

• Cooking the peppers covered is important so they soften without burning. If you don't have a lid for your skillet then place a large baking sheet on top.
• You can use any coloured bell peppers you like but don't use all green ones if you can help it because they aren't as sweet and have a more savoury flavour.
• Instead of adding capers and vinegar you can add things like olives, red pepper flakes, fresh parsley or basil or leave them all out. How you flavour it is up to you!
• You can use strained tomatoes, canned chopped or plum tomatoes (high quality) or fresh ripe tomatoes to make this. If using fresh tomatoes you'll need around 4 cups of freshly chopped tomatoes (roughly 600g).
• The Peperonata will keep well in the fridge for around 3-4 days or can be frozen in suitable containers.