Roasted bell pepper tomato sauce
115 120 минут -
Very surprised was not finding this easy recipe on the website. In season vegetables, this is a very frequent dish on our table. Prepare and you will be pleasantly surprised at the simplicity and at the same time taste of this recipe. This dish always takes place in Moldova and on the holiday table. For any kind of event. Let's start...
Ingredients for Roasted bell pepper tomato sauce
- Pepper - 2 kg
- Tomato - 1.5 kg
- Onion - 5 PCs
- Salt - to taste
- Black pepper - to taste
- Sugar - 1 tbsp
- Sunflower oil - 50 ml
Step by step instruction of cooking Roasted bell pepper tomato sauce
My tomatoes and remove the green part of the core
Finely chop the tomatoes. And you can blend it in a blender, but in the end you will get just the tomato sauce with onion and tomato pieces will remain.
Chop the onion and put to stew in a pot or in a saucepan with a thick bottom, pouring 50 ml of oil. Simmer the onions under cover, until tender
While boiled onion, wash the pepper. Peppers selected for roasting large and fleshy
Into the cauldron pour the oil (it took me 100-120 ml) and fry the peppers on all sides under the cover. Be careful, it squirts. Therefore, and fry in a cauldron.
The bow was potushitsya became soft. Add to it the tomatoes and then simmer without a lid, stirring occasionally, until evaporated liquid. Therefore, choose a less juicy tomatoes.
The first batch of the roasted pepper. Ship it in a container that you can close the lid. Next, we put the pepper on top, constantly covering with a lid. It will soften even more.
When evaporated moisture from the sauce, add salt, sugar and pepper. Mix up and switch off the stove. The sauce is ready.
The pepper has cooled, clean it from the skin (although I love to Tinker with it during a meal) and served with sauce. At home, I love just handling it some bread. Maybe not so ethical, but very nice. Bon appetit. Thank you.