Harvest Harmony Peperonata is a hearty, slow-simmered dish that combines the rich, sun-ripened flavors of bell peppers, onions, and tomatoes in a celebration of nature's abundance. The essence of a late summer harvest is captured in this rustic Italian classic, where strong flavors and vivid colors blend harmoniously. This meal has a balance of sweetness and acidity and is lightly seasoned with oregano, garlic, and a little red wine vinegar. Serve it warm with crusty toast, as a tasty bruschetta topping, or with grilled meats. A genuine flavor of the Italian countryside, this peperonata is straightforward, healthy, and full of Mediterranean charm.
Harvest Harmony Peperonata
Rated 5.0 stars by 1 users
Servings
6
Prep Time
10 minutes
Cook Time
40 minutes
Calories
156
Author:
Angie M.
Harvest Harmony Peperonata is a hearty, slow-simmered dish that combines the rich, sun-ripened flavors of bell peppers, onions, and tomatoes in a celebration of nature's abundance. The essence of a late summer harvest is captured in this rustic Italian classic, where strong flavors and vivid colors blend harmoniously. This meal has a balance of sweetness and acidity and is lightly seasoned with oregano, garlic, and a little red wine vinegar. Serve it warm with crusty toast, as a tasty bruschetta topping, or with grilled meats. A genuine flavor of the Italian countryside, this peperonata is straightforward, healthy, and full of Mediterranean charm.
Ingredients
-
3 large bell peppers (red, yellow, or orange), sliced into strips
1 large onion, thinly sliced
-
3 garlic cloves, minced
-
3 ripe tomatoes, chopped (or 1 cup canned peeled tomatoes, crushed)
-
3 tbsp extra virgin olive oil
-
1 tbsp red wine vinegar (optional, for a tangy touch)
-
1 tsp sugar (optional, balances acidity)
-
1/2 tsp salt (or to taste)
-
1/2 tsp black pepper
-
1/2 tsp dried oregano (or fresh basil for garnish)
-
1 pinch of red pepper flakes (optional, for a slight kick)
Directions
Heat the olive oil in a large pan over medium heat.
Sauté the onions until they become soft and translucent (about 5 minutes).
Add the garlic and cook for 30 seconds until fragrant.
Toss in the bell peppers, stirring occasionally, and cook for about 10 minutes until they start to soften.
Stir in the tomatoes, salt, black pepper, oregano, and sugar (if using). Mix well.
Cover and simmer on low heat for 20-25 minutes, stirring occasionally.
Add the red wine vinegar in the last few minutes for extra depth of flavor.
Adjust seasoning, garnish with fresh basil or extra olive oil, and serve warm or at room temperature.
Serving Suggestions
Over bruschetta with crusty bread
Tossed with pasta for a quick meal
Served cold as part of an antipasto platter