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Simple Peperonata Cooking Recipes

Peperonata

 

Serve these versatile vegetables with an omelet, fried or scrambled eggs, cold roast meats, or grilled tuna.


Makes 6 servings

  • cup olive oil

  • 1 large onion, chopped

  • 2 ribs celery, trimmed, strung if necessary, and chopped

  • 4 large bell peppers (all green or a combination of red, green and yellow), seeded and cut into inch slices

  • 1 serrano chile, seeded and minced

  • 4 large ripe tomatoes, peeled, seeded, and chopped

  • 2 cloves garlic, very thinly sliced, or more to taste

  • Salt and freshly ground black pepper to taste

  • 2 tablespoons chopped fresh oregano

  1. Heat the olive oil in a large heavy saucepan or skillet over medium heat. Add the onion, celery and peppers and cook until the vegetable just begin to turn golden along the edge, about 10 minutes.

  2. Stir in the chile, tomatoes, and garlic. Season well with salt, pepper, and oregano.

  3. Reduce the heat to low and cook until the vegetables are very tender, about 20 minutes.

  4. Remove the heat, stir, and cook to room temperature. Refrigerate for a day or two if you wish, but warm to room temperature to serve.

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