Peperonata
⏳ Time
1 hour
🥕 Ingredients
9
🍽️ Servings
6
Description
It can be served as a main vegetarian dish, as a hot appetizer, or as a side dish to meat. Wine is an optional ingredient; you can substitute it with a bit of wine vinegar.
Ingredients
- Orange Bell Peppers - 21.2 oz
- Tomatoes - 10.6 oz
- Spanish onions - 10.6 oz
- Olive Oil - 6 tablespoons
- Rosé Dry Wine - ¾ cup
- Ground Black Pepper - to taste
- Salt - to taste
- Brown Sugar - 1 tablespoon
- Oregano - ½ teaspoon
Step by Step guide
Step 1
Place the bell pepper pods (equal parts red, green, orange, and yellow) in an oven preheated to 482°F. Wait until the skin becomes very dark and charred in places, then remove from the oven and wrap in damp paper towels for a few minutes.
Step 2
Meanwhile, blanch the tomatoes in boiling water, then place them under cold water for 1 minute. Peel off the skin, remove the seeds, and chop finely.
Step 3
Peel the cooled peppers, remove the seeds and stems, and slice them into thin strips.
Step 4
Slice the onion into wedges (quarters or eighths) and sauté over high heat with oil until soft. Then add the tomatoes, and after three minutes, add the peppers and oregano. Bring to a boil and cook for another 5-6 minutes. Then reduce the heat, cover, and continue to simmer. After 8-10 minutes, pour in the wine and simmer, stirring, until done.
Step 5
Remove from heat, season with salt and pepper, add sugar, mix, and let it sit. (Peperonata tastes best the next day.)
Step 6
Serve both hot and cold, drizzled with olive oil.
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