Peperonata | CUESA

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Returns March 17, 2022



Sarah Henkin, CUESA’s Market Chef.

This recipe was demonstrated at the FOOD WISE BOOTH on August 11, 2009.

This dish can be served hot or at room temperature. Suggestions: Use peperonata as a condiment for grilled meat or fish, stir into pasta, stuff into sandwiches, or toss in a salad.  Keeps fresh in the refrigerator for 4-5 days.


½ cup extra-virgin olive oil
2 red onions, thinly sliced
2 pounds mixed peppers (combination of sweet and hot as desired) tops, seeds and ribs removed and thinly sliced
1-2 cloves garlic, thinly sliced
1 pound tomatoes, peeled, seeded and chopped Kosher salt
2 teaspoons red wine vinegar
8-10 basil leaves, thinly sliced


  1. Heat heavy-bottomed pan over medium high heat and add olive oil. Once oil is shimmery, add onions and peppers.

  2. Stir together for a couple of minutes and add garlic, tomatoes and a few pinches of salt and red wine vinegar.
  3. Turn heat down to medium and cook for another 15 minutes or so, stirring occasionally until peppers are completely soft.
  4. Taste and add more salt or vinegar as desired. Stir in the basil.



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »