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+ servings
Peperonata Recipe Summer Lunch in Provence


Petra CarterPetra Carter
Serve hot or cold, either as an accompaniment or as an antipasti, with plenty of crusty bread.
Prep Time 15 mins
Cook Time 35 mins
Course Side Dish
Cuisine Italian
Servings 4 people


  • 1 large Onion thinly sliced
  • 1 large Red Pepper thinly sliced
  • 1 large Yellow Pepper thinly sliced
  • 2-3 tbsp Olive Oil
  • 2 Fresh Tomatoes (chopped) or 300g can chopped tomatoes
  • 1 tsp Wine Vinegar
  • 1 tsp Sugar
  • salt and pepper


  • Heat the olive oil in a large saucepan and add the sliced onion and peppers.
  • Turn the heat down, cover with a piece of greaseproof paper or a lid, and gently sweat for about 15 minutes.
  • Add the chopped tomatoes and continue to cook gently uncovered for about 20 minutes.
  • Remove from the heat, stir in the vinegar and sugar and season to taste.
Keyword Peppers, Tomatoes
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