If you have some leftover passata or canned tomatoes in the fridge then why not give this delicious, traditional Italian light dish a whirl. Instead of the traditional capers (can't stand them) I've added in some olives.

Prep: 5mins

Cook: 25mins

Ready in: 30mins

Serving Size: 4

Dietary info: Dairy Free Gluten Free Vegan Vegetarian Baby-Friendly Family Food Lunch/Dinner Plant-Based Pregnancy Friendly


  • 1 onion
  • 3 cloves of garlic
  • 3-4 peppers (preferably different colours)
  • 400ml passata or canned tomatoes
  • 100g chopped olives
  • Grated parmesan for topping

How To Make It

  • Step 1.

    Dice an onion, season and fry in a little olive oil until softened, then add a few cloves of diced garlic.
  • Step 2.

    Thickly slice 3-4 peppers (different colours if poss) and add to the pan. Add a splash of water, cover and cook on a medium heat for 15 mins until the peppers are nice and soft.
  • Step 3.

    Add the passata or tomato sauce, the chopped olives and cook uncovered for a further 10 mins.
  • Step 4.

    Top with parmesan or vegan

Serve & Enjoy

Nutritional Info

Peperonata is traditionally eaten as a light meal, a side dish or used as a topping on grilled meats you could bulk this up by adding in some cooked sausages too. On it’s own it’s a great source of lots of lovely nutrients, specifically vitamin C

At Dad's Table

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