Peperonata (Italian Sautéed Peppers and Onions)

Peperonata is a simple yet amazingly flavourful Italian dish consisting of sautéed peppers and onions. It’s the perfect side dish for summer and the best way to use up all of those in-season juicy sweet peppers!

📝 Ingredients

• 4 tablespoons extra virgin olive oil
• 4 medium onions, sliced (about 450 g / 1 lb)
• 2 large garlic cloves, sliced
• 8 medium bell peppers (a mix of red, yellow and green, about 900 g / 2 lbs), sliced
• 1 teaspoon salt
• 200 ml (1 cup) passata (tomato puree)
• 1/2 tablespoon dried oregano
• Freshly ground black pepper, to taste

👨‍🍳 Instructions

1. 1Heat the oil in a large heavy-bottomed pot...: Heat the oil in a large heavy-bottomed pot such as a Dutch oven and sauté the onion for 15 minutes over medium-low heat until soft. Stir occasionally, careful not to burn the onion.
2. 2Stir in the garlic and continue to cook...: Stir in the garlic and continue to cook for 1 minute, then add the bell peppers and salt. Stir to combine, then cover with a lid and cook for 15 minutes until the peppers are softened.
3. 3Pour in the passata, add the oregano and...: Pour in the passata, add the oregano and stir to combine. Cook for 15 more minutes with the lid on. The peppers should be very soft at this point. Adjust the seasoning and serve immediately or at room temperature.