La Peperonata is a classic Italian summer dish of slow-cooked bell peppers in a rich tomato sauce. Bright, sweet peppers simmer until tender in a fragrant mix of onions, garlic and tomatoes. Serve it hot or at room temperature as a side with grilled meat or fish, or as an antipasto with char-grilled ciabatta or crostini.
Peperonata varies across Italy: some versions are very simple with only bell peppers, onion, garlic and tomatoes, while others include capers, olives, chilli flakes or fresh herbs. This version is straightforward yet full of flavour. Use jarred passata or fresh ripe tomatoes depending on the season.
How to make La Peperonata – step by step
Add 1 tbsp olive oil to a sauté pan or deep skillet over medium heat. When the oil is hot, add the sliced red onion and whole peeled garlic cloves. Sauté, stirring frequently, until the onion softens, about 5 minutes.
Add the sliced bell peppers and toss to coat in the oil. Cover and cook the peppers for about 25 minutes, until they are tender but still hold some shape.
Stir in 1.5 cups strained tomatoes (passata), 1/2 cup water, 2 tbsp capers, 1 tsp white wine vinegar and a good pinch of salt and pepper. Mix everything together and simmer uncovered for 15 minutes, or until the peppers are soft and the sauce has reduced slightly. Adjust seasoning to taste, then serve as a side dish or antipasto.
Serving suggestions
Peperonata is versatile. In summer it’s perfect alongside grilled meats and fish. It also complements creamy polenta, or can be enjoyed at room temperature with chargrilled ciabatta, cured meats and cheeses. For a heartier meal, serve it with roasted or grilled chicken, pork or steak.
How to serve it as a pasta sauce
For a silky pasta sauce, blend the peperonata with an immersion blender or in a regular blender until smooth. Toss with your favourite pasta and finish with a drizzle of olive oil and fresh basil or parsley.
Top tips for making La Peperonata
- Cook the peppers covered so they soften evenly without burning. If your pan has no lid, a large baking sheet works as a substitute.
- Use a mix of coloured bell peppers for sweetness and depth; avoid using only green peppers as they are more savory and less sweet.
- Swap or add flavourings to taste: olives, red pepper flakes, fresh parsley or basil work well if you prefer them to capers and vinegar.
- You can use strained tomatoes (passata), high-quality canned tomatoes, or about 4 cups (roughly 600g) chopped fresh ripe tomatoes when in season.
- Peperonata keeps well refrigerated for 3–4 days and can be frozen in suitable containers for longer storage.
More Italian sides you might like
- Italian Green Beans in Tomato Sauce
- Crispy Baked Polenta Fries
- Creamy Polenta (Italian Cornmeal)
- Sauteed Broccolini with Pesto, Pine Nuts & Chilli
If you try this Peperonata or any recipe from the blog, please leave a comment to share how it turned out — feedback is always appreciated.
Step By Step Photos Above
Most of the recipes include step-by-step photos, helpful tips and sometimes video to guide you.
La Peperonata
By Emily
Ingredients
- 1 tbsp olive oil
- 6 large bell peppers in different colours, sliced (around 900g–1kg)
- 1 red onion, finely sliced
- 2 garlic cloves, peeled but left whole
- 1.5 cups jarred strained tomatoes (passata) (500g)
- 1/2 cup water (120ml)
- 2 tbsp capers
- 1 tsp white wine vinegar
- Salt and pepper, to taste
Instructions
- Add 1 tbsp olive oil to a sauté pan or deep skillet over medium heat. When hot, add the onion and whole garlic cloves and sauté until the onion softens, about 5 minutes.
- Add the sliced bell peppers and stir to coat in the oil. Cover and cook for 25 minutes until peppers are tender but not falling apart.
- Add the strained tomatoes, water, capers, vinegar and a pinch of salt and pepper. Stir to combine.
- Simmer uncovered for 15 minutes or until the peppers are soft and the sauce has reduced. Taste and adjust seasoning, then serve as a side or antipasto.
Video
Notes
- Cooking the peppers covered helps them soften without burning; use a baking sheet as a lid if needed.
- Choose mixed-colour peppers for sweetness; avoid using only green peppers if possible.
- Optional additions include olives, red pepper flakes, fresh parsley or basil instead of capers and vinegar.
- You can use strained tomatoes, good-quality canned tomatoes, or about 4 cups (600g) fresh chopped tomatoes.
- Peperonata keeps in the fridge for 3–4 days or can be frozen for longer storage.
Helpful Info for All Recipes
- Extra virgin olive oil is used unless specified otherwise.
- When using canned tomatoes, choose high-quality brands for best flavour.
- Vegetable sizes are medium unless noted.
- Recipes are tested using a fan (convection) oven where relevant.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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