Summer Peperonata
Prep time 10mins
Cook time 45mins
Serves or Makes: 4

Recipe Card


  • 1 (28 ounce) can Tuttorosso San Marzano Style Chopped Tomatoes
  • 1/4 cup olive oil
  • 1 onion, thinly sliced
  • 3 bell peppers (red, green and orange), seeded and cut into strips
  • 3-4 garlic cloves, thinly sliced
  • 1 tablespoon kosher salt
  • 1/2 teaspoon black pepper
  • Fresh basil, to taste


  • Step 1

    Place a skillet over medium low heat. Pour in olive oil.

  • Step 2

    Add the onion and garlic and sauté the vegetables until translucent, about 5 minutes.

  • Step 3

    Add the bell peppers and continue to cook for about 10 minutes until the peppers get soft.

  • Step 4

    Pour the Tuttorosso San Marzano Style Chopped Tomatoes onto the pan.

  • Step 5

    Season with salt, black pepper and add a sprig of fresh basil.

  • Step 6

    Cover and simmer the sauce for 30 minutes until the sauce is thickened and bell peppers are soft and tender.

  • Step 7

    Serve warm or at room temperature with crusty bread, bruschetta style.