Peperonata Perfection

I keep finding new ways to enjoy this recipe

It’s a dip! It’s a topping! It’s a side dish from southern Italy that I think you will love.

I made this peperonata the first time probably over 15 years ago and it has been a staple in my repertoire ever since. It prominently features my favorite savory spice - smoked paprika. There’s very little prep work (just a bit of chopping and opening a can) and then the smoky, spicy, peppery mixture simmers down on the stovetop all while infusing your kitchen with an intoxicating fragrance.

Serving this peperonata can be as simple as scooping it up with a bit of toasted baguette or ciabatta bread. I’ve also been known to use is as a pizza topping in place of tomato sauce. It can even be used as a sort of shortcut shakshuka by making a few wells in the peperonata and cracking an egg in each one. Give it a try and let me know new ways you find to enjoy this incredibly versatile recipe!

Peperonata

4 tablespoons olive oil
2 large red bell peppers, seeded and diced
1 clove garlic, minced
2 teaspoons smoked paprika
1/4 teaspoon cayenne pepper
1 can (14. 5 ounces) diced tomatoes
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

In a large pan over medium-low heat, heat the oil until shimmering. Add the diced red bell peppers and the garlic. Cook gently, stirring occasionally for 3-4 minutes.

Add the smoked paprika and cayenne pepper to the pan and cook for 1 minute. Add the can of diced tomatoes, salt, and pepper. Stir to combine and gently simmer for 50 minutes to 1 hour, stirring occasionally.