Italian Peperonata sauce, a rustic Calabrese sauce of stewed bell peppers, tomatoes and onions that lends itself to variations. Sometimes eggplant, zucchini and even potatoes are added, traditionally served tossed with pasta like rigatoni, over a bed of creamy polenta or homemade bruschetta.
After making this dish my entire life I still get asked the question when I mention it:
What is Peperonata ?
Technically a red pepper stew that doubles down as a sauce thanks to the generosity of saucy heirloom tomatoes. Feel free to customize yours with whatever produce you fancy.
The traditional recipe calls for a good lug of olive oil to start with, but we are going to make it 100% WFPB compliant so therefor oil-free. Don’t you worry, as long a you are using those heirloom tomatoes and peppers your Peperonata is going to be loaded with flavor.
I used both purple onions and leeks to build deep layers of flavor, you can use one or the other or whatever onion variety is hanging in your pantry at this time.
This Classic Italian Peperonata Sauce is Everything:
Super Delicious
Nutritious
Easy
Oil-free
WFPB Vegan
Simply the Best!
P.S. Hey, If you make this recipe please come back here to rate it, snap a photo and tag us with #VeggieSociety on Instagram. It totally makes my day! Mangia Bene!
Italian Peperonata Sauce Recipe
Italian Peperonata sauce, a rustic Southern Italian sauce of stewed bell peppers, tomatoes and onions that lends itself to variations. Sometimes eggplant, zucchini and even potatoes are added, traditionally served tossed with pasta like rigatoni, over a bed of creamy polenta or homemade bruschetta.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people
Calories 193kcal
Ingredients
- 3 bell peppers (mixed colors) -cut into 1 inch pieces
- 1.5 lb heirloom tomatoes -mixed variety
- 1 small leek -sliced and rinsed well
- 1 purple onion -sliced
- 2 cloves garlic -chopped
- 1 pinch red chili flakes
- 1 tsp sea salt (or to taste)
- 1 lemon -juiced
- 1/3 cup fresh herbs (basil, oregano, chives)
- 2 tbsp water
Instructions
- Heat up a large skillet over medium low flame and saute the leeks with a pinch of sea salt in a splash of water until wilted (about 10 minutes). Add the purple onions and bell peppers and cook another 5 minutes until the peppers start to soften. Stir in the garlic and give everything a good stir.
- Meanwhile cut the tomatoes into wedges and add them to the skillet with the peppers. Stir well and bring to a simmer. Cover with a lid and cook another 5 minutes or so until the tomatoes release all their juice and a nice sauce forms.
- Squeeze the juice of half the lemon into the peperonata stew, taste and season with more sea salt and lemon juice.
- Sprinkle with the fresh herbs and serve with your favorite pasta, over polenta or a crusty piece of bread.
Notes
If you haven't transitioned to a WFPB diet and prefer to use olive oil in the recipe, just make sure to wait and add it at the very end after you remove the Peperonata from the flame. Use a cold pressed variety and use sparingly without heating it up.
Nutrition
Calories: 193kcal | Carbohydrates: 26g | Protein: 8g | Fat: 7g | Sodium: 603mg | Potassium: 854mg | Fiber: 7g | Sugar: 12g | Vitamin A: 4580IU | Vitamin C: 158.2mg | Calcium: 105mg | Iron: 3.3mg
Plant-Based Recipes:
Vegan Roasted Red Pepper Pasta
Cucumber Tomato Salad
Italian Veggie Pasta Salad
This dish was just wow, we ate it all in one sitting and so sad we have no leftovers. A good problem to have right ? I really can’t think of any other more delicious way to get veggies in our life, so tasty and comforting. I mean it’s so delicious that I have to make it again tomorrow with lots of lemon. Squeeze that lemon all over.