Jammy Italian Peppers and Onions (Peperonata)

Peperonata is a simple Italian antipasto made with sweet bell peppers, onions and tomatoes that slowly cook in olive oil until sweet and jammy. It’s savory, slightly sweet and perfect for scooping up with crusty bread.

About This Recipe

Peperonata is a classic Italian dish made by slowly sautéing bell peppers and onions until they soften and caramelize. In this version, cherry tomatoes are added to create a richer, jammy texture that melts beautifully into the vegetables.

Everything cooks down together until glossy and slightly thickened. Right at the end, a splash of red wine vinegar and fresh basil add the perfect final pop of brightness.

Italian peppers and onions make an easy antipasto to serve with crusty bread, but it’s also incredibly versatile to add to other weeknight recipes. Nestle in a ball of burrata cheese or add the peperonata to sausage pizza. Either way, make a double batch because this will disappear fast.

📋 Ingredients

This recipe uses just a handful of simple ingredients, so quality really shines here.

• Bell Peppers: Use sweeter red or orange bell peppers and look for peppers that are firm with a smooth and shiny skin.
• Yellow Onion: A yellow or sweet yellow onion is perfect here. As it cooks down, it sweetens and becomes the base of the jammy texture.
• Cherry Tomatoes: Sweet, ripe cherry tomatoes melt into the vegetables and create just enough of a sauce. If you can find deeply colored, in-season tomatoes, even better.
• Garlic: Make sure the cloves are firm and tight.
• Red Pepper Flakes: Optional, but highly recommended for a subtle contrast to the sweetness. You can also use chopped Calabrian chiles.
• Red Wine Vinegar: Just a small splash at the end brightens everything and balances the sweet, caramelized vegetables.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

• Bell Peppers: Use mini bell peppers instead of large ones.
• More Heat?: Add a sliced Fresno chile for fresh heat.
• Vinegar Options: Swap red wine vinegar for white wine vinegar, champagne vinegar, or a squeeze of lemon juice.
• Canned Tomatoes: If fresh tomatoes aren’t available, you can use drained canned diced tomatoes. Just simmer a bit longer to cook off excess liquid.

⏲️ Instructions

Sauté the Garlic: Gently sauté the sliced garlic and red pepper flakes in olive oil until fragrant.

Sauté the Onions: Add the sliced onions and cook for 4-5 minutes to give them a head start. Cover the pan as needed.

Add Peppers and Tomatoes: Add the peppers and sauté for another 6-8 minutes. Add the tomatoes and continue cooking until everything softens.

Finish: Turn off the heat and stir in red wine vinegar and fresh basil.

Serving Suggestions

• Spoon over crusty baguette, ciabatta or garlic focaccia.
• Nestle a ball of burrata or dollops of ricotta cheese for an easy antipasto.
• Add to an Italian-style charcuterie board.
• Toss with rigatoni for a simple pasta.
• Add the sautéed peppers and onions to cheese calzone.
• Serve alongside grilled chicken, fish, or sausage.
• Add to a pasta salad with cubes of mozzarella.

More Appetizers to Try

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Italian Peppers and Onions (Peperonata)

Samantha Ferraro

LittleFerraroKitchen.com

Peperonata is a simple Italian antipasto made with sweet bell peppers, onions and tomatoes that slowly cook in olive oil until sweet and jammy. This simple appetizer is perfect with crusty bread.

4.64 from 11 votes

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Appetizer

Cuisine Italian

Servings 4 servings

Calories 116 kcal

Equipment

• ▢
  skillet
• ▢
  rubber spatula
• ▢
  Chef Knife

Ingredients

  

1x2x3x

• ▢ 2-3 tablespoons olive oil
• ▢ 4 garlic cloves thinly sliced
• ▢ ½ teaspoon red pepper flakes optional, for heat
• ▢ 1 sweet yellow onion thinly sliced
• ▢ 2 large red or orange bell peppers seeded and sliced
• ▢ 1 cup cherry tomatoes halved
• ▢ Salt and pepper to taste
• ▢ 1 teaspoon red wine vinegar
• ▢ ¼ cup fresh basil chopped + Extra for garnish
• ▢ Flaky salt for garnish
• ▢ Crusty baguette slices for serving

Instructions

 

• Heat a large skillet over medium heat and add the olive oil. Add the sliced garlic and red pepper flakes and cook for about 1 minute, just until fragrant and lightly sizzling.
• Add the sliced onions and cook for about 4–5 minutes, stirring occasionally, until they begin to soften. Cover the pan for a few minutes to give the onions a head start, then remove the lid and continue sautéing.
• Add the sliced bell peppers and season with salt and pepper. Stir and cook for about 6-8 minutes, letting the vegetables soften and caramelize slightly.
• Add the cherry tomatoes and continue cooking for another 8–10 minutes, stirring occasionally, until the tomatoes soften and release their juices and the mixture becomes glossy and slightly jammy.
• Turn off the heat and stir in the red wine vinegar and chopped basil.
• Transfer to a wide bowl and garnish with flaky salt with extra basil. Serve warm or at room temperature with crusty bread for scooping.

Notes

• Cook in stages so everything finishes at the same time.
• Keep the garlic lightly golden, not browned.
• Cover onions briefly to help them soften.
• Serving Suggestions:
  • Serve with crusty breadSpoon over burrata or ricotta.
  • Add to pizza or toss with pasta.
  • Serve alongside grilled chicken, fish, or sausage.

Nutrition

Calories: 116kcalCarbohydrates: 12gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 18mgPotassium: 327mgFiber: 2gSugar: 8gVitamin A: 2199IUVitamin C: 90mgCalcium: 34mgIron: 1mg

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