1. Prepare the Vegetables

Wash and dry the bell peppers. Remove the core and seeds, then slice them into strips of about 1/2 inch thickness. Thinly slice the yellow onions and prepare the garlic by thinly slicing or mincing it.

2. Sauté the Aromatics

In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until softened and translucent, about 8-10 minutes. Add the sliced or minced garlic and cook for another 2-3 minutes until fragrant, being careful not to let it brown too much to avoid bitterness.

3. Combine and Simmer

Add the sliced bell peppers to the pot. Stir well to coat the peppers with the oil and onion mixture. Cook for about 10-15 minutes, stirring occasionally, until the peppers start to soften slightly.

4. Add Tomatoes and Seasonings

Pour in the crushed tomatoes (or diced fresh tomatoes). Add the dried oregano, torn fresh basil leaves, salt, black pepper, and optional red pepper flakes. Stir everything together. Bring the mixture to a gentle simmer.

5. Slow Cook

Reduce the heat to low, cover the pot, and let the peperonata simmer for at least 45 minutes to 1 hour, or even longer (up to 1.5 hours), stirring occasionally. The longer it simmers, the more the flavors will meld and the vegetables will become tender. The sauce should thicken, and the oil should separate slightly, indicating it's done.

6. Serve

Taste and adjust seasonings if necessary. Serve the Puglian Garlic-Infused Peperonata warm as a side dish, a topping for bruschetta, or alongside grilled meats or fish. It also tastes excellent at room temperature the next day.

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Recipes

Puglian Garlic-Infused Peperonata

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