Slow-Cooked Sweet Peppers with Tomato — Peperonata Piemontese
The Piedmontese classic of red and yellow bell peppers slowly cooked with onion, tomato, garlic, and basil until the peppers turn meltingly silky and sweet, served warm or at room temperature with crusty bread for soaking the rich juices.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Slice 2 medium red bell peppers and 2 medium yellow bell peppers into 1.5cm strips. Finely slice 2 medium yellow onions and 8 garlic cloves. Halve 400g cherry tomatoes. Tear 16 fresh basil leaves. Slice and lightly toast 120g rustic country bread.
Sweat
Heat 1/2 cup extra virgin olive oil in a wide heavy pan over medium-low heat 1 minute. Add sliced onion, cook 10 minutes stirring occasionally until very soft and translucent without browning.
Bloom
Add sliced garlic, cook 60 seconds until pale gold and fragrant. Add pepper strips, stir to coat in aromatic oil, cook 5 minutes stirring occasionally until peppers start to soften.
Braise
Add halved cherry tomatoes, 1 tsp salt, 0.5 tsp black pepper, and a pinch of caster sugar. Stir to combine. Cover loosely and reduce heat to low. Braise 20 minutes, stirring every 6 minutes, until peppers turn meltingly soft and tomatoes break down into a glossy sauce.
Reduce
Lift the lid for the final 3 minutes if the sauce is too loose to allow it to concentrate. Stir in 2 tbsp red wine vinegar off the heat. Tear half the basil through.
Plate
Transfer peperonata to warm wide bowls. Scatter remaining basil over the top, drizzle with 1 tsp grassy extra virgin olive oil on each, and serve with toasted bread alongside for soaking the rich juices.
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