Print
Total:
1 hr 20 min
Prep:
15 min
Cook:
1 hr 5 min
Yield:
8 servings
Level:
Easy

Nutrition Info

Total:
1 hr 20 min
Prep:
15 min
Cook:
1 hr 5 min
Yield:
8 servings
Level:
Easy

Nutrition Info

Ingredients

  • 3 tablespoons olive oil
  • 1 small red onion, chopped fine
  • 5 cloves garlic, cut into 3 pieces
  • 8 bell peppers (2 red, 2 yellow, 2 green, 2 orange), seeded and sliced
  • 1/2 (28-ounce) can pelati tomatoes, blended smooth
  • 1 pound russet potatoes, scrubbed well and cut into 1/2-inch cubes
  • 1 cup vegetable broth (recommended: organic vegetable broth)
  • 1 generous handful fresh flat-leaf parsley
  • Kosher salt and freshly ground black pepper

Directions

Watch how to make this recipe.

In a large Dutch oven saute the onion in about 3 tablespoons olive oil on medium-high heat, and when it is completely softened, and before it starts browning, add the garlic. Saute for an additional couple of minutes, then add the peppers, lower the heat to medium-low and stir well. Partially cover with a lid and let them soften up, about 10 minutes.

When the peppers have settled into the pan, add the tomatoes and the potatoes. Season the mixture with salt and pepper to taste, stir well over medium-low heat, cook for about 1 hour.

Use the vegetable stock to help the sauce come together, by adding a ladleful to the peperonata here and there while cooking. Depending on the tomatoes you are using and the degree of ripeness of the peppers, you might not need to use all the broth indicated in the ingredient list. Look for a nice balance between sauce and vegetables, at the end you are working on a vegetable stew...consistency of the final dish should be thicker than a pasta sauce.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Pepper-Crusted Tuna Steak with Teriyaki Sauce and Wasabi Smashed Potatoes

Recipe courtesy of Nadia G

Gateau di Patate: Potato Cake

Recipe courtesy of David Rocco

Patate Fisarmonica

Recipe courtesy of Debi Mazar and Gabriele Corcos

Totani e Patate

Recipe courtesy of David Rocco

Mashed Potatoes with Buttermilk, Black Pepper and Green Onion

Recipe courtesy of Bobby Flay

Oven-Roasted Potatoes: Patate Arrosto

Recipe courtesy of Debi Mazar and Gabriele Corcos

Patate al Forno: Baked Potatoes

Recipe courtesy of David Rocco

Bison Tenderloin with Piquillo Pepper Pesto and Tapenade Mashed Potatoes

Recipe courtesy of Bobby Flay

Pasta e Patate: Pasta and Potato Soup

Recipe courtesy of David Rocco

On TV

So Much Pretty Food Here