Peperonata (Sweet Peppers with Tomato and Basil)
By Joe
Source: Serious Eats — Daniel Gritzer, Peperonata (Sweet Bell Peppers With Olive Oil, Onion, and Tomatoes).
A peperonata (sweet bell peppers with olive oil, onion, and tomatoes) recipe for 8 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Bake. Heat 1/2 cup olive oil over a mid-sized flame till shimmering in a big pot or Dutch oven. Add garlic and cook, mixing, till only just starting to turn golden, 3 to 4 minutes. Mix in onions, increase heat to medium-high, plus heat for 2 minutes. Mix in peppers and cook, mixing now and then, till starting to soften, around 20 minutes. Tip in tomato and basil or oregano sprigs and mix well. Bring to a gentle simmer, next lower heat to maintain simmer. Carry on cooking, mixing now and then, till peppers are very soft, around 1 hour. Mix in leftover 1/4 cup olive oil and add salt till it tastes right. Mix in vinegar (see notes). Discard herb sprigs. Eat at once, or chill, next serve reheated, a little chilled, or at room temperature.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 258 kcal |
| Protein | 2.8 g |
| Carbohydrate | 17.8 g |
| of which sugars | 11.1 g |
| of which free sugars | 0 g |
| Fat | 21.3 g |
| of which saturates | 3 g |
| Fibre | 5.6 g |
| Salt | 0.03 g |
Protein per 100 kcal
1.1 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
