Pepperonata

Name: Pepperonata
Cuisine: European, Italian, Mediterranean
Ingredients: 3 Tbsp olive oil; 5 cloves of garlic (thinly sliced); 4 anchovies; 1 large onion (sliced); ½ tsp red pepper flakes (more to taste); Kosher salt and pepper (to taste); 2 red bell peppers (sliced); 1 orange bell pepper (sliced); 1 yellow bell pepper (sliced); 12 oz cherry or grape tomatoes (quartered); 1 Tbsp sugar; ⅓ cup sliced pepperoncinis (plus 1 Tbsp of their liquid); ¼ cup chopped fresh parsley; ¼ cup chopped fresh basil; 1 Tbsp fresh chopped oregano*

8 steps

Makes about 1 quart

Updated at: Thu, 08 Jan 2026 02:06:41 GMT

Nutrition balance score

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Ingredients

8 servings

3 Tbspolive oil

5 clovesgarlic

½ tspred pepper flakes

12 ozcherry tomatoes

or grape, quartered

1 Tbspsugar

⅓ cuppepperoncinis

sliced, plus 1 Tbsp of their liquid

¼ cupfresh parsley

1 Tbsporegano

Instructions

Step 1

In a medium pot, heat olive oil over medium low heat

Step 2

Add in garlic and fry until just starting to brown.

Step 3

Add anchovies and cook, stirring, until they have melted into the oil.

Step 4

Toss in onions and pepper flakes, and season with salt and pepper to taste. Cook until onions just start to soften, about 2-3 minutes.

Step 5

Add in sliced bell peppers and cook, stirring, for 15 minutes.

Step 6

Add in tomatoes and sugar, and cook, stirring, for another 10-12 minutes until everything is very soft and cooked down, with little liquid remaining. You want almost a jammy consistency.**

Step 7

Turn off heat and stir in pepperoncinis and their juice. Fold in herbs and season with more salt and pepper if needed.

Step 8

This can be served warm, room temp or cold!***

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