Try this delicious Peperonata made with peppers, onions, tomatoes, and basil and use it as a side dish, creamy sauce for pasta, bruschetta topping and more!
Cut each pepper in half then in quarters. Remove the stem, seeds and inner membranes. Cut peppers into thin strips.
Cut tomatoes into cubes.
Peel onion, cut in quarters and then into thin slices.
In a large pan add a generous drizzle of extra virgin olive oil and sliced onions.Let simmer on medium heat for 5 minutes.Once onions has become translucent add sliced peppers. Cook for another 10 minutes.
Add tomatoes and/or tomato puree. Add salt and cook for another 20 minutes. If you see peperonata starts to get a little dry add some water.
As an end result you want peppers to have a light crunch and the whole peperonata have creamy texture.
Turn the heat off and add basil leaves torn by hand. Let rest for a few minutes and serve.
Notes
Tomatoes can be replaced with 1 ½ cup of tomato passata (tomato pure).