Recipe courtesy of Food Network Kitchen
Save Recipe Print
Peperonata
Total:
1 hr 20 min
Prep:
10 min
Cook:
1 hr 10 min
Yield:
6 to 8 servings
Level:
Easy
Total:
1 hr 20 min
Prep:
10 min
Cook:
1 hr 10 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, garlic and bay leaves and cook, stirring occasionally, until the onion is soft, about 6 minutes. Add the tomato paste, 1 1/2 teaspoons salt and 1/2 teaspoon pepper and cook, stirring, until the tomato paste turns brick red, about 5 minutes.

Add the bell peppers and cook, stirring occasionally, until they begin to soften, about 10 minutes. Add the wine and 1 cup water, increase the heat to high and bring to a boil. Reduce the heat to medium low, cover and simmer until the peppers are very soft, about 30 more minutes.

Uncover, increase the heat to medium and continue cooking, stirring occasionally, until most of the liquid has evaporated, 20 to 25 more minutes. Remove the bay leaves. Stir in the basil and balsamic vinegar and season with salt and pepper.

Photograph by Anna Williams

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Peperonata

Recipe courtesy of Food Network Kitchen

Peperonata Sauce

Recipe courtesy of Food Network Kitchen

Tex-Mex Peperonata

Recipe courtesy of Rachael Ray

Grilled Flank Steak with Peperonata

Recipe courtesy of Food Network Kitchen

Grilled Marinated Beef Tenderloin with Peperonata

Recipe courtesy of Abraham Aguirre

Grilled Marinated Beef Tenderloin with Peperonata

Recipe courtesy of Abraham Aguirre

Grilled Marinated Beef Tenderloin with Peperonata

Recipe courtesy of Abraham Aguirre

Peppers and Potatoes Stew: Peperonata Di Patate

Recipe courtesy of Debi Mazar|Gabriele Corcos

Peppers and Potatoes Stew: Peperonata Di Patate

Recipe courtesy of Debi Mazar|Gabriele Corcos

Browse Reviews By Keyword