This time of year tomatoes are lusciously ripe and so are bell peppers – a great time to make Peperonata. Simple, modest Trattorias in Rome offering grain salads and cold plates make up a huge skillet full of peperonata and add it to the sideboard. It is good either hot, freshly made, or at room temperature, just like they offer it in trattorias. Ingredients here are given as a suggestion. I try to keep the ratio of peppers and tomatoes about the same. I like red peppers, but you can use a combination of green, yellow, and red for a splash of color. I also like my peperonata stewed a bit, but holding back on the cooking retains the color of the tri-colored peppers and may make the dish more as a salad than a side dish
- 2 tablespoon extra virgin olive oil
- 1 medium size sweet onion, sliced thinly
- 3 cloves garlic, minced
- 4 red sweet peppers, seeded and sliced in vertical strips
- 5 vine ripe tomatoes, sliced
- chopped parsley (for garnish)
- Bring the olive oil to fragrant in a heavy skillet over medium heat
- Cook the onions for about 8 minutes, stirring and making certain that they don’t brown (While the onions are cooking, seed and slice the peppers.
- Add the minced garlic and continue to cook for 2 more minutes.
- Add the pepper slices and cook another 8 minutes or so.
- Add the tomatoes and cook stirring as needed for about 20 more minutes.
- Serve – The addition of chopped parsley on the peperonata is nice.
Note: Cooking the ingredients less will make the peperonata more like a salad, but it might be too juicy. The above directions are for a peperonata which is more like our Southern “Stewed tomatoes” my mother-in-law, Myrtle, used to make.