Name: Italian Peperonata Sauce Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
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

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.

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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.

Peperonata Calabrese Ingredients: Bell Peppers, Tomatoes, Purple Onions and Leeks.

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!

Favorite Tomato Recipes:

Cherry tomato basil pasta.
Italian balsamic tomatoes.
Italian tomato salad.
Italian tomato salsa.
Tomato bruschetta
Heirloom tomato tart.

Italian Peperonata Sauce Recipe, a Southern Italian Pepper, Tomato and Onion Stew.

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!

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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.

Course Main Course

Cuisine Italian

Keyword Peperonata Sauce

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings people

Calories 165kcal

Author Florentina

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

US Customary - Metric

Instructions

Heat up a large skillet over medium low flame and saute the leeks with a pinch of sea salt in a splash of olive oil or water until wilted (omit the oil for WFPB & Plantricious compliance). 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.

WFPB & Plantricious:

To make this recipe compliant make sure to omit oil and sautee in water or veggie broth.

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.