The fragrant scent of these long sweet peppers with tomatoes brings me back to my childhood! Toward the end of summer, when peppers and fresh garden tomatoes were abundant, I often found a pan of these fried peppers and tomatoes on the stove top. The immediate impulse was to dunk a wedge of fresh bread directly in the pan to soak up the juices!
Some call them friggitelli; while others refer to them as Italian frying peppers. No matter what you call them these sweet, long twisted shaped peppers are perfectly paired with tomatoes to create this easy, flavorful dish that everyone will enjoy.
My dear cousin Graziella recently prepared this dish for me in Sicily and it reminded me that it was time to post this simple recipe.
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How to serve Italian long sweet peppers with tomatoes
- This Italian pepper dish can be enjoyed in so many ways: as antipasto; a side dish to accompany meat or fish.
- Quite frankly I can gobble these up as my main dish as long as I have lots of bread, a piece of provola cheese and a few olives too!
- Add them to a panino along with cured meats or on their own.
- They are delicious hot; warm or at room temperature.
Are fried long peppers the same as peperonata?
Indeed, this recipe is quite similar to my peperonata recipe, another classic Italian pepper recipe. The main difference is that peperonata is slow cooked along with onions and prepared with bell peppers while this dish uses long sweet peppers and cooks more quickly.
I opted for long green peppers which are at their peak and have a crisp texture. Once matured they turn red and are softer. Although I prefer the texture and flavor of green peppers paired with tomatoes, you can use red ones if you prefer.
Be sure to ask for sweet long peppers at your local farmer's market or you'll end up with a fiery, spicy dish instead such as this Italian pickled hot pepper recipe!
Ingredients for Long Sweet Peppers with Tomatoes
- Long green sweet peppers: Be sure to get sweet peppers!
- Garlic: you may use an onion if you prefer.
- Tomatoes: I used fresh unpeeled tomatoes. You may peel your tomatoes if you prefer. Cherry tomatoes also work well. And if you don't have access to fresh, ripe tomatoes you can always used diced canned tomatoes instead.
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
How to make Pan-Fried Italian Long Sweet Peppers with Tomatoes
- Rinse the peppers and dry well to prevent splettering during frying. Remove the stems; slice down the middle and remove the seeds. You may further chop them into smaller pieces if you prefer or even leave them whole.
- Dice the tomatoes and set aside.
- Heat olive oil in a large skillet over medium heat. Add peppers, a pinch of salt and cook, stirring, for 5 minutes until they begin to blister and soften.
- Stir in the slivered garlic and cook, stirring for 1 minute before you add the diced tomatoes and a pinch of salt.
- Cook, stirring ocasionally, for 15 minutes or until the tomatoes break down and the sauce is thickened. Adjust seasoning as needed. Top with fresh basil.
- Remove from heat and drizzle with extra olive oil before serving hot, warm or at room temperature.
Recipe FAQs
As an appetizer; side dish or main dish along with fresh bread, some cheese and a few olives. Add to your sandwich along with cured meats or on their own.
Yes you can, in fact I prepared this recipe both ways. Toss all ingredients together in a casserole dish and bake in a 400 degrees F preheated oven for about 30 minutes. Be sure to stir them frequently to make sure the peppers don't burn.
Keep leftovers refrigerated for up to 3 days.
Freeze in a freezer safe container for up to 3 months. Defrost in the refrigerator overnight and bring to room temperature or reheat before serving.
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Pan-Fried Italian Long Sweet Peppers with Tomatoes
Ingredients
- 500 grams Italian long sweet peppers green, red or combination of both
- 5 medium tomatoes about 650 grams
- 5 tablespoon olive oil divided
- 1 clove garlic cut into slivers
- salt to taste
- handful basil leaves
Instructions
- Rinse the peppers and dry well to prevent splettering during frying. Remove the stems; slice down the middle and remove the seeds. You may further chop them into smaller pieces if you prefer or leave them halved.
- Dice the tomatoes and set aside.
- Heat 4 tbsp. olive oil in a large skillet over medium heat. Add pepeprs, a pinch of salt and cook, stirring, for 5 minutes until they begin to blister and soften.
- Stir in the slivered garlic and cook, stirring for 1 minute before you add the diced tomatoes and a pinch of salt.
- Cook, stirring ocasionally, for 15 minutes or until the tomatoes break down and the sauce is thickened. Taste and adjust seasoning as needed.
- Remove from heat, drizzle with extra olive oil and garnish with fresh basil before serving hot, warm or at room temperature.
Patricia
I make something very like this, though I use cubanelle peppers, stuff them with my homemade Italian breadcrumbs, fry them, then add a can of Mutti tomatoes. Simmer till peppers have gone soft, and then pull out that GOOD Italian bread. They are yummy!
Nadia
Hi Patricia, I also posted a similar recipe stuffed with breadcrumbs however I used mini sweet peppers instead. But I do love cubanelles as well! Indeed you need lots of Italian bread to enjoy this dish. Thank you for your comment!