Italian Peperonata Sauce Recipe
This post may contain affiliate links. Read our disclosure policy.
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.
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.
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:
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
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 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.
Nutrition
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.
Thank you for this recipe! I am currently in the process of making it! Where does the 7 grams of fat come from in the nutrition? There is no oil in the recipe. Thank you!
Hi Wendy, that is just from the fat naturally found in vegetables, nothing to worry about as our bodies know what to do with it in the whole food form. Enjoy!
Positively DIVINE! Made it for my family of four to scoop with baguette slices…Gorgeously good!