Peperonata is a traditional Italian dish made with peppers, onions, and tomatoes. This recipe combines these ingredients with herbs and spices to create a flavorful and colorful dish. Serve it as a side dish, a topping for crusty bread, or as a sauce for pasta. It's a versatile and delicious addition to any meal.
Ingredients
- 3 bell peppers (red, yellow, and green)
- 1 onion
- 2 cloves of garlic
- 4 tomatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
Directions
- Slice the bell peppers into thin strips, discarding the seeds and stems.
- Thinly slice the onion and mince the garlic cloves.
- Heat olive oil in a large skillet over medium heat.
- Add the sliced bell peppers, onion, and garlic to the skillet.
- Cook, stirring occasionally, until the peppers and onions are softened and slightly caramelized, about 15 minutes.
- Meanwhile, dice the tomatoes.
- Add the diced tomatoes to the skillet along with the salt, black pepper, dried oregano, dried basil, dried thyme, and red pepper flakes (if using).
- Stir to combine all the ingredients.
- Reduce the heat to low and let the mixture simmer for another 15 minutes, stirring occasionally.
- Taste and adjust the seasonings if needed.
- Remove from heat and let it cool slightly before serving.
- Serve the peperonata hot or at room temperature.
- Enjoy as a side dish, over bread, or as a pasta sauce.