Makes 4 servings


2 Tablespoons olive oil
2 cups onion, thinly sliced
4 cups red peppers, sliced
4 cups tomatoes, diced (or 1 pound canned tomatoes)
1½ teaspoons salt (use less if using canned tomatoes)
Black pepper to taste
1 Tablespoon red wine vinegar or cider vinegar


  1. Heat oil over medium-low heat. Add onions and cook until translucent.
  2. Add peppers and tomatoes. Cover and cook over medium-low heat for 10 minutes.
  3. Remove cover and cook an additional 10 minutes or until sauce has thickened.
  4. Stir in salt, pepper and vinegar.
  5. Serve immediately or refrigerate and reheat to 165°F


Delicious served over polenta, chicken or pasta.

Peperonata Food Nutrition Facts Label: Click on this image for complete nutrition information