Peperonata — The Slow-Braised Pepper Stew That Defines Southern Italy

Slice the onion into thin half-moons and slice the garlic. Core and deseed the peppers, then slice into strips about 1 cm wide. Crush the drained tomatoes by hand into rough pieces.

Warm 60 ml of the olive oil in a wide, heavy pan over low-medium heat. Add the onion and garlic with a pinch of salt. Cook, stirring occasionally, for 12–15 minutes until fully soft and sweet but not coloured.

Add the sliced peppers. Stir to coat in the oil and raise the heat slightly to medium. Cook for 10 minutes, stirring occasionally, until the peppers begin to soften.

Add the crushed tomatoes. Stir to combine, season lightly with salt, and reduce the heat to low.

Cook uncovered for 20–25 minutes, stirring every few minutes, until the peppers have fully collapsed and the liquid has reduced to a glossy, jammy consistency. The peppers should look silky, not watery.

Stir in the capers and black olives if using. Cook for 3 more minutes to warm them through.

Remove the pan from the heat. Add the remaining 20 ml olive oil and the red wine vinegar. Stir well, taste, and adjust salt.

Tear the basil over the top, fold in gently, and serve warm, at room temperature, or cold from the fridge the next day.