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Italian Peperonata: Slow-Simmered Bell Peppers with Tomatoes and Olives

peppers with Kalamata olives and capers

Italian Peperonata is a rustic Southern Italian stew of sweet bell peppers and onions slow-simmered in olive oil with crushed tomatoes, Kalamata olives, capers and basil until soft, silky and saucy.
Sweet, slightly tangy and totally vegan, it takes 40 minutes and is perfect warm or at room temperature with crusty bread, polenta, pasta or grilled fish.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Appetizer
Cuisine: Italian
Ingredients Method Video Notes

Ingredients
  

  • 3 bell peppers sliced
  • 1 large onion thinly sliced
  • 3 tablespoons extra-virgin olive oil
  • 3 garlic cloves sliced
  • 400 g crushed tomatoes
  • 1 teaspoon dried oregano
  • ½ teaspoon salt and ¼ teaspoon black pepper
  • ½ cup pitted olives
  • 1 tablespoon red wine vinegar
  • ½ cup torn basil leaves

Method
 

  1. Warm olive oil in a wide pan. Cook onion and garlic over medium-low heat until soft.
  2. Add peppers, tomatoes, oregano, salt, and pepper. Cover and simmer 30–35 minutes.
  3. Uncover and cook 8–12 minutes until the sauce thickens and peppers are silky.
  4. Stir in olives, vinegar, and basil. Taste and serve.
  5. Nutrition is an estimate and varies with the olive oil, olives, bread, serving size, and toppings. This recipe is for general cooking information, not medical or dietary advice.

Video

Notes

Peperonata tastes even better the next day. Let it cool completely, then refrigerate up to 4 days. The peppers will soak up the tomato and olive juices and get silkier. Serve at room temperature for the best flavor, with extra basil and good olive oil on top.
Chef tip for Peperonata:
  • Do not rush the peppers. Start on medium-high for 2 minutes to get a little char, then drop to low and let them sweat 10-12 minutes. That slow sweat is what makes them silky, not watery.
  • Salt in layers. A pinch with the onions, another when peppers go in, final adjustment after tomatoes and olives. It keeps flavor balanced and stops it going mushy.
  • Finish with acid. 1 tsp red wine vinegar or white balsamic at the very end lifts the whole pan. Add it off heat with fresh basil and a drizzle of raw olive oil.