A good Peperonata – Italian Stew with Tomatoes & Peppers with Mint Oil
Tomatoes and peppers are slowly cooked with garlic and herbs and I love how all the flavours slowly cook together in this stunning colourful dish. The dish is perfect scooped on freshly baked ciabatta, focaccia or sourdough bread and topped with mint oil.
Every second Friday I look forward to my organic veggie boxes from Those Who Harvest, organic farmers in Piketberg. Filled to the brim with lots of colourful veggies and fruit this is really my idea of heaven. I am also hosting a supper club in July with them here in my Vredehoek kitchen, you can buy some tickets here.
What is a peperonata?
A peperonata is an Italian stew made with peppers and tomatoes typically slowly cooked with lots of garlic. I am a huge fan of an organic veggie box and love nothing more than to try out new recipes only using ingredients in my veggie boxes.
Mint oil
The easy mint oil just add a subtle fragrant touch to the dish that I love. You have two options after you whizz the mint with the oil, you can either drain the oil (from the mint) and you are left with a bright green oil or you can serve the mint oil as it is, mint and all.
If you don’t like the pepper punchiness of extra virgin olive oil, choose a delicate extra virgin olive oil. Look out for Mardouw Estate and Oakhurst.
What other dishes would I serve this dish with
In fact, I did prepare these dishes below for a memorable lunch with friends and it was delicious.
- Baba GanoushÂ
- Romesco Green Beans with Crispy Leeks
- Za’atar Carrots with Whipped Goat Cheese
- SpanakopitaÂ
Flavour additions
This is the perfect ‘mezze’ style dish which will perfectly on a feasting table along with other delicious little plates.
- serve ‘bruschetta’ style dolloped on top with toasted sourdough (rubbed with garlic while the bread is hot)
- crumbled feta would be a great addition
- topped with burrata cheese, torn open and topped with the mint oil
A good Peperonata - Italian Stew with Tomatoes & Peppers with Mint Oil
Equipment
- High Speed Blender
Ingredients
- 1/4 cup very good extra virgin olive oil
- 1 large red onion sliced
- 10 basil leaves keep the leaves, cut the stalks very Finley
- pinch smoked chilli flakes
- 350 g baby peppers 2 large peppers, yellow and red, white membrane and pits removed, sliced
- 350 g baby tomatoes halved
- 4 garlic cloves finely sliced
- handful mint leaves only
- 4 tbspn extra virgin oil
- flaky sea salt & pepper
Instructions
- Heat the 1/4 cup olive oil on a medium heat, add the chilli flakes, onions and garlic, basil stalks, pinch of sea salt and slowly cook with the lid on, stirring occasionally, until the onions are soft. The slower you cook this dish the better - so don't rush it.
- Add the peppers and most of the tomatoes, keeping about 1/4 cup aside, stir everything well to coat with the fragrant oil and slowly cook, with the lid on, stirring occasionally, until the peppers are soft and the tomatoes look 'jammy' - about 30 min. Have a taste, season salt and pepper, if needed.
- While the peppers are cooking make the mint oil by blitzing the mint with oil in a high speed blender, adding more oil if needed. You can drain the oil over a small sieve lined with kitchen paper to only filter out the mint to leave to a bright green oil (which is 'faffy' but pretty) or you can keep the oil with the mint pieces in it - up to you.
- Add the reserved tomatoes and add the basil, roughly torn, stir to coat.
- Leave to cool at room temperature and serve with the mint oil. The dish keeps well in the fridge for a week.
