Peperonata
When a side dish is the star! Peperonata, a delicious blend of bell peppers stewed in olive oil, onion, garlic, and tomatoes, is the perfect recipe to showcase sweet summer bell peppers. Traditionally a rustic Southern Italian dish, peperonata is one of my absolute favorites. As a child I used to help my mom make this dish. I was in charge of peeling the peppers once they had cooled off. It remains one of my best childhood memories of being in the kitchen at home. It is simple in terms of its minimal ingredients and preparation yet unique with its magical flavor profile. It's wonderful as a vegetarian side dish poured over a bed of creamy polenta, with roasted meats or spooned onto slices of toasted bread with olive oil (crostini) or as a main dish tossed with rigatoni, penne rigate or Eat Banza pasta (for protein.)
If you’re wondering what to make with all the peppers and tomatoes during the summer months, look no further!
INGREDIENTS
3/4 cup cold-pressed extra-virgin olive oil, divided
6 medium garlic cloves, thinly sliced
2 medium yellow onions, sliced 1/4 inch thick
4 lbs red, yellow, and/or orange bell peppers (about 6 large bell peppers), roasted, then peeled, seeded, and sliced lengthwise 1/2 inch thick
1 cup pureed tomatoes
2 fresh basil leaves and a couple sprigs of oregano
kosher salt to taste
PREPARATION
to roast the peppers: preheat oven to 475 degrees. Place the whole peppers on a sheet pan and place in the oven for 30 to 35 minutes, until the skins are completely wrinkled and the peppers are slightly charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle. peel the peppers, then remove their core and seeds, and slice lengthwise (1/2 inch thick.)
In a large pot or dutch oven, heat 1/2 cup olive oil over medium heat until shimmering. Add garlic and cook, stirring, until just starting to turn golden, 3 to 4 minutes. stir in onions, increase heat to medium-high, and cook for 2 minutes. stir in peppers.
add tomato, basil and oregano sprigs and stir to combine. bring to a gentle simmer, then lower heat to maintain simmer. continue to cook, stirring occasionally. stir in remaining 1/4 cup olive oil and season with salt. discard herb sprigs. serve right away, or chill, then serve reheated, slightly chilled, or at room temperature. Top with extra basil leaves. buon appetito!