Pair this Italian side with roasted meats, or spoon it onto slices of crusty bread.
Daniel joined the Serious Eats culinary team in 2014 and writes recipes, equipment reviews, articles on cooking techniques. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section.A Southern Italian side dish of sweet bell peppers melted in olive oil with onion, garlic, and tomatoes.
So let's start there: This dish is most worth making in the summer, when bell peppers are intensely sweet and flavorful. That sweetness is important, since it forms the base of the gentle sweet-sour character that makes peperonata so good. Out-of-season peppers can be used, but you may need to sprinkle on a tiny bit of sugar to get the flavor balance right.
I let the peppers cook for a bit, until they start to compress. You'll notice that at first they nearly fill this pot. That's because they're so rigid that they stack up with lots of space between them.
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