Peperonata made with chopped tomatoes

Peperonata made with chopped tomatoes

Peperonata is a simple and versatile Italian recipe containing fresh capsicums. This traditional Peperonata recipe can be enjoyed hot or cold, over crusty bread, alongside meat, or even as a pasta sauce.

Made with Chopped tomatoes

The Mutti Chopped Tomatoes maintains all the freshness of freshly-harvested tomatoes. It’s a unique product because it is chopped especially finely for an abundance of tomato pieces in every bite and a rich, consistent texture. Mutti Polpa brings together the tomato juice and its most pulpy part, a feature which makes it ideally suited for long cooking times even at high temperatures, like in the oven. Alternatively, it captures the fresh flavour of perfectly ripe tomatoes so well that it can be used straight from the tin in dishes like bruschetta or salsas. It is also ideal for homemade pizza, for recipes with meat, vegetables and legumes and to dress fresh durum wheat pasta or egg pasta

cooking sketch 1h (COOK TIME: 1h)

cooking sketch Easy


  • 4 red capsicums, sliced lengthways
  • 400 g tin Mutti Polpa Finely Chopped Tomatoes
  • Salt and pepper
  • Chilli flakes
  • Dried oregano
  • Olive oil
  • Crusty bread

Peperonata can be enjoyed either hot or cold, however serving it at room temperature offers maximum taste and flavour. 

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Peperonata made with chopped tomatoes: Method

  1. In a large fry pan, heat a drizzle of olive oil on medium heat.
  2. Add capsicums and fry for approximately 10 minutes or until the capsicums have begun to soften. Season with salt and pepper, and add a sprinkle of chilli flakes and oregano.
  3. Stir in the tin of tomatoes. Reduce heat, cover with a lid, and simmer for 30-40 minutes. Occasionally give the capsicums a stir, and once they have become soft and silky, remove from the heat.
  4. Serve with a generous drizzle of olive oil and fresh, crusty bread.

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Also made with: Chopped tomatoes

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