Mark Bittman's Peperonata

By Mark Bittman

Updated May 5, 2025

  • Yunhee Kim for The New York Times. Food stylist: Stephana Bottom. Prop stylist: Megan Hedgpeth.
Media 1 of 1
Total Time
20 minutes
Rating
4(61)
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Ingredients

  • Sauté sliced onions

  • sliced peppers

  • chopped tomatoes

  • basilleaves

Ingredient Substitution Guide

Preparation

  1. Step 1

    Sauté sliced onions until soft. Add sliced peppers, and cook until wilted; add a cup or more chopped tomatoes (with juices) and a handful of basil leaves. Bring to a boil; reduce heat and cook, stirring occasionally, until mixture is thick, about 15 minutes.

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4 out of 5
61 user ratings
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Comments

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Left Coast Cook

Terrific! This is what I was looking for, to use some of what came in my late-summer CSA box. In contrast to comments below, I used just one plug of olive oil, and later did add a bit of water as I wanted my peppers to become quite soft. Served over polenta.

J. Bishop

P.S I add some fresh oregano and then handfuls of basil more toward the end. Use it as a pasta sauce as well

J. Bishop

You forgot to mention the olive oil (6-7 TBSP) goes in first, otherwise super easy and on the mark with the ingredients. Don't add water- let the peppers go slack and reduce with their own juices...this is how we make it in Italy...

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