Peperonata is less about a strict formula than a method: peppers, onion, tomato, and olive oil cooked until the vegetables soften into each other without losing all shape.
We keep the heat moderate and give the pan time. The peppers should turn silky, the tomato should thicken, and the basil should go in at the end so it reads fresh instead of tired.
Set servings and units first. You can change them anytime.
Heat the olive oil in a large skillet over medium heat. Add the onion and salt, then cook until softened, about 8 minutes.
Add the garlic and peppers. Cook uncovered for 8 to 10 minutes, stirring often, until the peppers begin to soften.
Stir in the tomato passata and black pepper. Lower the heat, cover, and cook 15 minutes.
Uncover and cook 8 to 10 minutes more, until the tomato thickens and the peppers are tender but not collapsed.
Remove the garlic if desired. Tear in the basil and let the peperonata rest 10 minutes before serving warm or at room temperature.
You made Peperonata. Time to eat.
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Peperonata improves as it rests. If serving it later, hold the basil until just before the final warm-up or room-temperature serving.
Six Italian regions. Nothing reformulated. Imported direct.
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