There are gorgeous peppers all over the Market! One lovely thing to do with big beautiful sweet peppers is Italian Peperonata. It’s great on meats or rustic bread!
Peperonata (Sweet Bell Peppers With Olive Oil, Onion, and Tomatoes)
recipe by Daniel Gritzer for Serious Eats
- 3/4 cup extra-virgin olive oil, divided
- 6 medium cloves garlic, thinly sliced
- 2 medium yellow onions, sliced 1/4 inch thick
- 4 pounds red, yellow, and/or orange bell peppers (about 6 large bell peppers), stemmed, seeded, and sliced lengthwise 1/2 inch thick
- 1 cup pureed tomatoes*
- 2 sprigs basil or oregano
- Kosher salt
- 1 tablespoon white wine vinegar or red wine vinegar
- In a large pot or Dutch oven, heat 1/2 cup olive oil over medium heat. Add garlic and cook, stirring, until just starting to turn golden, 3-4 minutes. Stir in onions, increase heat to medium-high, and cook for 2 minutes. Stir in peppers and cook, stirring occasionally, until starting to soften, about 20 minutes.
- Add tomato and basil or oregano and stir to combine. Bring to a gentle simmer, then lower heat to maintain simmer. Continue to cook, stirring occasionally, until peppers are soft, about 1 hour. Stir in remaining 1/4 cup olive oil and season with salt. Stir in vinegar (taste and add a little sugar if it is too tart).
- Discard herb sprigs. Serve right away, or chill, then serve reheated, slightly chilled, or at room temperature. Makes 4-8 servings.
*Use a puree of fresh peeled and seeded tomatoes that have been briefly cooked to concentrate their flavor. If fresh tomatoes are unavailable, you can use canned crushed or pureed tomatoes.
I have been known to add mushrooms and a dash of worcestershire and a dollop of mustard to my peperonata on occasion. Market Master Barbara likes to add a couple of hot peppers to hers to kick it up a notch. Whether you stick with the recipe or tweak it like we do, it’s fabulous on grilled steaks or chicken breasts.
For more incredible pepper recipes from our recipe archive, click here.