Mark Bittman's Peperonata

By Mark Bittman

Updated May 6, 2025

Mark Bittman's Peperonata
Yunhee Kim for The New York Times. Food stylist: Stephana Bottom. Prop stylist: Megan Hedgpeth.
Total Time
20 minutes
Rating
4(56)
Comments
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Featured in: A Peck of (Not Just) Pickled Peppers

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Ingredients

  • Sauté sliced onions
  • sliced peppers
  • chopped tomatoes
  • basilleaves
Ingredient Substitution Guide
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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.

Ratings

4 out of 5
56 user ratings
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guy in galley

This was a wonderfully easy recipe. I chopped in two fresh heirloom tomatoes and a can of fire roasted tomatoes. Thank you Mr Bitman!

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