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🍽️ Homemade Peperonata

182 kcal · 30 min · 4 servings

Homemade Peperonata Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the tomatoes thoroughly.
  2. 2. Cut out the hard stem area at the top.
  3. 3. Briefly dip the tomatoes into boiling salted water (this is called blanching).
  4. 4. Remove them immediately into cold water to stop the cooking process (shocking).
  5. 5. Peel the skin off the tomatoes.
  6. 6. Cut the tomatoes into quarters.
  7. 7. Remove the inner core containing the seeds.
  8. 8. Wash the bell peppers.
  9. 9. Cut the bell peppers in half lengthwise.
  10. 10. Remove the seeds and the white inner membranes.
  11. 11. Cut the pepper flesh into coarse cubes.
  12. 12. Peel the shallots.
  13. 13. Peel the garlic.
  14. 14. Finely chop the shallots and garlic.
  15. 15. Wash the chili peppers.
  16. 16. Cut the chili peppers in half lengthwise.
  17. 17. Remove the seeds if you prefer it less spicy.
  18. 18. Cut the chili peppers into thin strips.
  19. 19. Heat oil in a pan.
  20. 20. Add the chili strips, pepper cubes, shallots, and garlic to the hot pan.
  21. 21. Sauté the vegetables while stirring constantly for about two minutes.
  22. 22. Season the mixture with sugar, salt, and pepper.
  23. 23. Stir the tomato paste into the vegetables.
  24. 24. Add the bay leaves.
  25. 25. Continue to sauté everything together briefly.
  26. 26. Fold the prepared tomatoes into the vegetable mixture.
  27. 27. Cover the pan.
  28. 28. Let the peperonata simmer on low heat for about 30 minutes.
  29. 29. Stir occasionally.
  30. 30. Add a little water if the mixture becomes too dry.
  31. 31. Pluck the thyme leaves from the stems.
  32. 32. Add the thyme leaves to the dish at the end.
  33. 33. Season the peperonata to taste with salt, pepper, and lemon juice.
  34. 34. Fill the hot peperonata into clean jars.
  35. 35. Seal the jars tightly.
  36. 36. Let the jars cool down completely with the lids closed.

Nutrition per serving