Tomato and bell pepper sauce

Tomato and Bell Pepper Sauce

Do you dream of a tomato and bell pepper sauce that reminds you of hot summers, when fresh vegetables were picked straight from the garden? This recipe is not just a simple culinary choice, but a journey into the world of flavors, a tribute to seasonal vegetables. Whether you want to use it as a base for pasta, pizza, or as a sauce for various dishes, this sauce will bring a touch of sunshine to your plate.

Preparation time: 1 hour
Cooking time: 1 hour
Total time: 2 hours
Number of servings: 6 jars of 400g

Ingredients:

- 3 kg ripe, juicy tomatoes
- 1.5 kg bell peppers
- Salt and pepper to taste
- Sugar to taste (optional, to balance acidity)
- 150 ml olive oil (for a rich flavor)
- 1 teaspoon dried thyme (for a special aroma)
- 5-6 cloves of garlic (for an extra flavor)

Preparing the sauce:

1. Preparing the ingredients: Start by thoroughly washing the tomatoes and bell peppers. This step is essential to remove any pesticides or impurities. Once you have washed the vegetables, cut the tomatoes into quarters. You can cut the bell peppers in half, removing the stem and seeds, to achieve a smoother sauce.

2. Grinding the vegetables: Use a food processor or a meat grinder to turn the tomatoes and bell peppers into puree. If you don’t have a food processor, you can use a large grater or an immersion blender. Make sure to blend everything well to achieve a homogeneous consistency.

3. Cooking the sauce: Pour the obtained puree into a large pot (a cauldron is perfect). Add salt, pepper, and sugar to taste, along with thyme and the pressed garlic. This combination will bring a delicious flavor to your sauce.

4. Slow cooking: Place the sauce over medium heat. When it starts to boil, lower the temperature and let it simmer, stirring occasionally. It is important to stir to prevent the sauce from sticking to the bottom of the pot. Let it simmer for about 30-45 minutes, or until the sauce reduces and thickens, having a rich and velvety texture.

5. Straining the sauce: After the sauce has reduced, take it off the heat and let it cool slightly. Then, use a sieve to strain it, removing any large pieces of skin or seeds. This step will ensure a fine sauce, perfect for any dish.

6. Final homogenization: Put the sauce back in the cauldron. Adjust the salt, pepper, and sugar if necessary. Add the olive oil and mix well to homogenize all the ingredients, giving them a delicious flavor.

7. Finalizing the process: Put the sauce back on the heat and let it boil for another 7-8 minutes. This step helps to intensify the flavors and ensures a perfect texture.

8. Preserving the sauce: Fill clean, sterilized jars with the hot sauce, then seal them tightly. Cover the jars with a thick blanket and let them cool slowly, preferably until the next day. This process helps the sauce to preserve better during the winter, keeping its summer flavor.

The joy of making tomato and bell pepper sauce means not only the satisfaction of creating something delicious but also opening the doors to moments filled with memories and culinary traditions. This sauce can be used in various dishes: over pasta, as a base for pizza, or even as a sauce for various meats or grilled vegetables.

Useful tips:

- When choosing tomatoes, opt for ripe and juicy ones, such as Roma or meaty tomatoes. These will provide a more intense flavor.
- If you prefer a spicier sauce, you can add hot peppers or spices like cayenne pepper.
- Instead of thyme, you can try oregano or basil to change the sauce's aroma.
- Make sure the jars in which you store the sauce are properly sterilized; this will prevent mold formation.

Nutritional values (per 100g of sauce):
- Calories: 75
- Fat: 5g (of which saturated fat: 0.5g)
- Carbohydrates: 7g (of which sugars: 2g)
- Protein: 1g
- Fiber: 1.5g

Frequently asked questions:

1. Can I use other vegetables in the sauce?
Yes, you can add grated carrots or celery to enrich the taste and texture of the sauce.

2. How long can I keep the sauce in the pantry?
Properly preserved sauce can be kept for up to 1 year in the pantry. Make sure the jars are airtight.

3. Can I freeze the sauce?
Yes, the sauce can be frozen in small portions for later use.

4. What can I do with leftover sauce?
The leftover sauce can be used as a base for soups or stews, adding extra flavor and taste.

Now that you have all the necessary information, all that’s left is to start cooking! Create your own tomato and bell pepper sauce, enjoy it with your loved ones, and savor the flavors of summer even in the middle of winter. Enjoy your meal!

 Ingredients: 3 kg tomatoes, 1.5 kg bell peppers, salt and pepper to taste, sugar to taste, 150 ml olive oil, 1 teaspoon dried thyme, 5-6 cloves of garlic