Ingredients
- 1/4 cup extra-virgin olive oil
- 1 medium yellow onion, thinly sliced
- 3 garlic cloves, minced
- 1 pound red bell peppers, seeded and sliced into 1/4-inch strips
- 1 cup tomato purée
- 1 1/4 teaspoons white wine vinegar
- 1/4 teaspoon salt, plus more if needed
- 1/2 teaspoon sugar
- 1 pinch ground black pepper
- Fresh basil leaves, chopped (for optional garnish)
Instructions
- Heat the olive oil in a large skillet over medium-low heat. Add the onions and garlic, and cook until they are soft, about 5 minutes.
- Add the bell peppers and cook for approximately 10 minutes, stirring frequently.
- Add the tomato purée along with the white wine vinegar, salt, sugar, and black pepper. Stir well, cover, and let it simmer on low heat for 35 minutes, stirring occasionally.
- Remove the lid and cook for an additional 10 minutes to allow the sauce to thicken slightly. Taste and adjust salt or sugar if needed.
- Serve your peperonata warm or at room temperature. Garnish with basil if desired.
