Pepperonata
Makes about 1 quart
Ingredients
- 3 Tbsp olive oil
- 5 cloves of garlic thinly sliced
- 4 anchovies
- 1 large onion sliced
- ½ tsp red pepper flakes more to taste
- Kosher salt and pepper to taste
- 2 red bell peppers sliced
- 1 orange bell pepper sliced
- 1 yellow bell pepper sliced
- 12 oz cherry or grape tomatoes quartered
- 1 Tbsp sugar
- ⅓ cup sliced pepperoncinis plus 1 Tbsp of their liquid
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh basil
- 1 Tbsp fresh chopped oregano*
Instructions
- In a medium pot, heat olive oil over medium low heat
- Add in garlic and fry until just starting to brown.
- Add anchovies and cook, stirring, until they have melted into the oil.
- Toss in onions and pepper flakes, and season with salt and pepper to taste. Cook until onions just start to soften, about 2-3 minutes.
- Add in sliced bell peppers and cook, stirring, for 15 minutes.
- Add in tomatoes and sugar, and cook, stirring, for another 10-12 minutes until everything is very soft and cooked down, with little liquid remaining. You want almost a jammy consistency.**
- Turn off heat and stir in pepperoncinis and their juice. Fold in herbs and season with more salt and pepper if needed.
- This can be served warm, room temp or cold!***
Video
Notes
*Fresh oregano can be quite strong, so add as much or as little as you’d like. You can also sub for 1 tsp dried oregano and add it in step 4.
**Try not to over cook the peppers to the point the skin separates from the peppers. It’s not the end of the world if you do, but it can make the overall mouth feel a little off. The peels from the tomatoes will separate early on in the cooking process and that is ok as they are very thin. If you stick to the time written in the recipe, this shouldn’t be an issue 🙂
***This can be served in so many ways! It’s great on sandwiches, with italian sausage, on a hotdog, with a cheese plate, with pasta, or served with toast and burrata like I did in the video! The options are endless!
Tried this recipe?Let us know how it was!
Delicious! Lots of depth of flavor 🙂 Thank you for the easy recipe to follow and the video to go with it!