Summer Peperonata

Name: Summer Peperonata
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 1/4 cup olive oil; 1 thinly sliced sweet onions; 3-4 garlic cloves; 3 bell peppers; 1 (28 ounce) can San Marzano Style Chopped Tomatoes with Sea Salt; 1 tablespoon kosher salt; 1/2 teaspoon black pepper; basil leaves

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Serves:

4 people

Prep Time:

10 minutes

Cook Time:

45 minutes

Summer is around the corner and this Peperonata dish is so simple to make and so delicious. Fresh vibrant ingredients like Tuttorosso San Marzano Style Chopped Tomatoes take my dish to the next level with beautiful colors and flavors. Perfect on its own or next to your summer grilling! Enjoy! @uncomplicatedchef @thefeedfeed

Ingredients

Copy Ingredients

1/4 cup olive oil
1 thinly sliced sweet onions
3-4 garlic cloves, thinly sliced
3 bell peppers, red, green & orange (seeded and cut into strips)
1 (28 ounce) can Tuttorosso® San Marzano Style Chopped Tomatoes with Sea Salt
1 tablespoon kosher salt
1/2 teaspoon black pepper
basil leaves, to taste

Instructions

Place a skillet over medium low heat, pour in olive oil.
Add the onion and garlic and sauté until translucent, about 5 minutes.
Add the bell peppers and continue to cook for about 10 minutes until the peppers get soft.
Pour the Tuttorosso San Marzano Style Chopped Tomatoes into the pan. Season with salt, black pepper and add a sprig of fresh basil.
Cover and simmer the sauce for 30 minutes until it is thickened and bell peppers are tender.
Serve warm or at room temperature with crusty bread, bruschetta style.

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Summer Peperonata

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