Recipes, Traditions · 18 Settembre 2026
SICILIAN PEPERONATA
Difficulty
Prep time
Cook time
Servings
Season
The Original Recipe, Sweet and Colorful
If there’s one dish that captures the scents of summer on the island, it’s undoubtedly Sicilian peperonata.
This dish, a pillar of humble cooking yet rich in flavor, is the perfect side to accompany meats and cheeses, or simply enjoyed on a slice of toasted homemade bread.
The key to a perfect peperonata? The quality of the ingredients. For this version, I chose the sweetness of mixed peppers and the intensity of my Datterino Tomato Passata by FG Sicily&Food, which gives that creaminess and that sun-drenched aroma so typical of our land.
In this recipe, I’ll share the little secrets to achieving a harmonious balance between the natural sweetness of the vegetables and the savory character of Sicilian extra virgin olive oil.
Watch the full video recipe! If you want to see every step live and discover my kitchen tricks
what’s
needed.
yellow, red, and green for the best mix
sweet red or white onions work best
FG Sicily&Food
or a jar of Datterino Tomato Passata FG Sicily&Food
as mush as you like
Metod:
How to make sicilian peperonata
Start by thoroughly washing the peppers. Remove the stem, the inner seeds and the white ribs, then cut them into strips or into cubes that aren’t too small.
Slice the onions not too finely; they need to stay somewhat intact during cooking to give texture to the dish. Cut the cherry tomatoes and remove all the seeds.
In a large non-stick pan, pour in the half glass of “Sicilia” Extra Virgin Olive Oil by FG Sicily&Food, arrange the onion on the bottom, lay the tomatoes on top, and finally add all the peppers. Season with salt and pepper.
Cover the pan with a lid and let it cook over medium-low heat for about 30-45 minutes. If you notice the sauce reducing too much, you can add a splash of water, but the secret is to let the vegetables cook in their own juices.
By the end of cooking, the peperonata should look glossy and well blended. Turn off the heat and add plenty of fresh basil, torn by hand.
FEDERICA’S TIPS
“Sicilian peperonata tastes even better after resting: prepare it a few hours ahead, or even the day before. It’s wonderful served at room temperature or cold, paired with a glass of chilled Sicilian white wine.”
― storage and serving ―