Peperonata Recipe

August 01, 2014


  1. Heat extra-virgin olive oil in large skillet over medium-high heat. Sauté green bell peppers, red bell pepper, yellow bell pepper, jalapeño, banana pepper, and onion until slightly softened.
  2. Add in garlic, and cook for another minute.
  3. Add in tomatoes and tomato juice. Season with salt and black pepper to taste.
  4. Stir in butter, and reduce heat. Let the mixture simmer for about 5 minutes or until thick.
  5. Serve over slices of warm, crunchy Italian bread. Top with basil.

Recipe by David Ariondo, chef and co-owner, San Lorenzo.
Photograph by Michael Fornataro / Styling by Samantha Casale

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  • 3 tablespoons extra-virgin olive oil
  • 6 green bell peppers, seeded and sliced into strips
  • 1 red bell pepper, seeded and sliced into strips
  • 1 yellow bell pepper, seeded and sliced into strips
  • 1 jalapeño, seeded and sliced
  • 1 banana pepper, seeded and sliced
  • 1 Spanish onion, coarsely diced
  • 1 clove garlic, minced
  • 6 San Marzano tomatoes
  • 1 cup juice from the San Marzano tomatoes
  • Salt and black pepper, to taste
  • 1 pat butter
  • 1 loaf of warm Italian bread, sliced
  • 4 torn basil leaves
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