Lutica

Lutica: Tomato and Copt Pepper Sauce

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 50 minutes
Number of servings: 4-6

In search of rich flavors and delicious texture, the tomato and roasted pepper sauce known as Lutica is a splendid accompaniment to any meal. This versatile sauce can transform a simple steak or portion of fries into an unforgettable dining experience. Whether you choose to serve it alongside meat or just with a fresh slice of bread, Lutica will bring a touch of freshness and flavor to your table.

A short history of Lutica

Lutica, a traditional sauce, has been made for generations in family kitchens, bringing together simple but flavorful ingredients. Roasting the tomatoes and peppers over an open fire or on the grill gives them a smoky flavor, while the combination with garlic and fresh greens adds a touch of freshness and complexity. This recipe is not just a simple sauce, but a reminder of family meals where every ingredient has a story to tell.

Ingredients

- 1 kg tomatoes (or a large jar of tomatoes in broth)
- 10-12 capia peppers
- 1-2 garlic cloves
- 1-2 tablespoons olive oil
- Salt and pepper to taste
- 2 bunches fresh dill
- 1 bunch fresh parsley
- 1/2 cup water

Utensils needed

- Oven or grill tray
- Large bowl
- Food processor or chopping knife
- Garlic juicer (optional)
- Wooden spoon

Step-by-step instructions

1. Preparing the peppers and tomatoes
- Preheat the grill or oven to 200°C.
- Place the capia peppers on the grill tray or in the oven, turning occasionally, until the skin turns black and begins to peel, about 15-20 minutes.
- You can also roast the tomatoes at the same time, but if you choose the canned version, you can skip this step.

2. Cleaning the ingredients
- Once the peppers are done, remove them from the oven and place them in a bowl covered with cling film. This will help steam them, making it easier to peel off the skins. Let them cool for a few minutes.
- In the meantime, if using fresh tomatoes, peel them, and if using canned tomatoes, drain them well.

3. Making the sauce
- In a large bowl, chop the tomatoes in a food processor or with a knife. Avoid using an electric blender as you risk making them foamy, which is undesirable.
- Add the garlic, minced or minced or put through the garlic press, olive oil, chopped dill and parsley, and 1/2 cup water. Mix well.
- Season with salt and pepper to taste.

4. Adding the peppers
- Peel the peppers, remove the peppers' skins, remove the crusts and seeds, then cut into strips or keep them whole, as you prefer.
- Add the peppers to the prepared tomato sauce.

5. Serving and garnish suggestions
- Lutica is delicious served hot or cold. It can be offered with any steak, fries or even with a simple slice of fresh bread.
- An interesting idea is to add a few olives or feta cheese for extra flavor.

Useful tips

- Calories and nutritional benefits: This recipe is packed with vitamins and antioxidants, and is an excellent source of vitamin C from tomatoes and peppers, as well as fiber. One serving of Lutica provides about 150 calories, depending on the amount of oil used.
- Possible variations: You can add other cooked vegetables such as eggplant or onions for an even more complex flavor. You can also experiment with herbs like basil or oregano.
- Frequently asked questions:
- Can I use canned tomatoes? Yes, this is a great option, especially in the cold season.
- How can I spice up the sauce? Add a chopped chili pepper or some cayenne pepper to the mix.
- Will the sauce keep? Yes, Lutica can be refrigerated in airtight containers for up to a week.

Closing

Making Lutica is a rewarding experience, combining tradition with authentic taste. Treat yourself and your loved ones to a savory and loving meal with this simple yet delicious sauce. You can enjoy this sauce not only as an accompaniment, but also as a great base for various recipes, turning every meal into a celebration of taste. Enjoy!

 Ingredients: 1 kg of tomatoes, 1-2 heads of garlic, 10-12 bell peppers, 1-2 tablespoons of oil, salt and pepper to taste, 2 bunches of dill and 1 bunch of fresh parsley