Garlic red sauce

Garlic Red Sauce

When it comes to adding a splash of flavor to our dishes, garlic red sauce is a true delight. This simple recipe not only enriches meals with an intense taste, but it is also an excellent way to preserve the flavors of summer for the colder months. The tomato and pepper sauce, enriched with garlic, is versatile and can be used in various dishes, from pasta to roasts, or simply as a dip for toasted bread.

Preparation time: 30 minutes
Cooking time: 20 minutes
Total time: 50 minutes
Number of servings: approximately 10 jars

Ingredients:
- 5 kg red bell peppers or kapia
- 5 kg tomatoes
- 5 heads of garlic
- Salt, to taste
- Oil, for preservation

Necessary utensils:
- Baking tray
- Food processor
- Large pot for boiling
- Sterilized jars
- Blankets for cooling

Step by step in preparing garlic red sauce

1. Preparing the ingredients: Start by washing the bell peppers and tomatoes well under a stream of cold water. Make sure they are free of impurities, as you want a clean and flavorful sauce. The garlic should also be fresh to achieve an intense aroma.

2. Roasting the vegetables: Preheat the oven to 200 degrees Celsius. Place the peppers on a baking tray and roast them for about 30 minutes or until the skin becomes slightly charred and puffs up. This step will not only intensify their flavor but also make them easier to peel. At the same time, roast the tomatoes for 20 minutes.

3. Cooling the vegetables: Once out of the oven, sprinkle a little salt over the peppers and let them cool for 10-15 minutes. This will help loosen the skin and add a splash of flavor. Meanwhile, let the tomatoes cool a bit so you can work with them without burning yourself.

4. Peeling the vegetables: Peel the peppers from the stems and seeds, ensuring no bitterness remains. For the tomatoes, remove the skin and stem, leaving only the juicy pulp.

5. Grinding the ingredients: In the food processor, add the peeled peppers, tomatoes, and heads of garlic (peeled). Grind at a low speed to obtain a homogeneous paste, but not too fine, to preserve the texture.

6. Boiling the sauce: Pour the vegetable mixture into a large pot and place it over medium heat. When the sauce starts to boil, add salt to taste. Let the sauce boil for 15 minutes, stirring occasionally to prevent sticking to the bottom of the pot.

7. Preserving the sauce: Prepare the sterilized jars. Fill each jar with hot sauce, leaving a little space at the top. Cover the surface of the sauce with a splash of oil to prevent oxidation. Seal the jars with lids and boil them in a water bath for 20 minutes.

8. Cooling and storing: Once the jars are ready, let them cool covered with blankets to avoid thermal shock. After they have completely cooled, store them in a cool, dark place.

Practical tips:
- Choose fresh ingredients: The quality of the vegetables directly influences the taste of the sauce. Buy seasonal peppers and tomatoes for a more intense flavor.
- Sauce varieties: You can experiment with adding herbs (basil, oregano) or even hot peppers for a spicy version.
- Storing the sauce: Ensure that the jars are completely sterilized to prevent bacterial growth.

Nutritional benefits:
This sauce is rich in vitamins A and C, thanks to the high content of tomatoes and peppers. Garlic has antimicrobial and anti-inflammatory properties, contributing to a healthy immune system.

Frequently asked questions:
1. Can I use other vegetables in the sauce?
Yes, you can add carrots or celery for a more complex flavor.

2. How can I use the sauce?
You can use it as a base for pasta, in soups, or as a sauce for roasts. It is also delicious on a slice of toasted bread!

3. How long can the sauce be stored?
The sauce can be stored for up to a year, as long as the jars are sealed properly.

This garlic red sauce is not just a simple dish but also a way to bring the flavors of summer to your meals even in the heart of winter. I hope you enjoy every moment spent in the kitchen and every delicious serving of this sauce! Enjoy your meal!