This spicy and smoky concoction of stewed red peppers and tomatoes has become my new favorite go to recipe! It’s so much more than a dip. It can be a sandwich spread, a pizza topping, a burger condiment…the list goes on and on. Did I mention it’s vegan and gluten-free? Believe me, you need to try peperonata!
Keep reading for the recipe…
The recipe is incredibly easy to prepare, and then it just simmers on the stove for about an hour. This long, slow cooking process helps to bring out the sweetness of the peppers and tomatoes. The flavors slowly blend and develop until you have a mouth-watering dip/condiment/spread. I love the heat of the cayenne pepper along with the smoky goodness of the smoked paprika. You just might want to make a double batch, it’s just that good!
Peperonata Dip (vegan)
4 Tablespoons olive oil
1 clove garlic, minced
2 large red bell peppers, seeded and diced
1/4 teaspoon cayenne pepper
1 teaspoon smoked paprika
14 oz can diced tomatoes
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Heat the oil in a large pan over low heat and add the garlic and diced red peppers. Cook gently, stirring occasionally for 3-4 minutes.
Add the cayenne pepper and the smoked paprika to the pan and cook for 1 minute. Pour in the tomatoes and season with salt and pepper. Cook gently for 50 minutes to 1 hour, stirring occasionally.
If you want to enjoy this as a dip, try serving it with toasted ciabatta bread.
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