Peppers in tomato sauce

Bell Peppers in Tomato Sauce - A Delicious Summer Preserving Recipe

Preparation time: 30 minutes
Cooking time: 30 minutes
Total time: 1 hour
Number of servings: 5 jars of 380 g

Bell peppers in tomato sauce represent a traditional recipe that brings a touch of summer and freshness to our winter. These bell peppers, carefully cut and bathed in a flavorful sauce, are perfect as a side dish for roasts or as an ingredient in salads. This recipe is easy to make and will surely become a family favorite.

The history of bell peppers in tomato sauce is colorful, with deep roots in the tradition of preserving vegetables. Every autumn, housewives gathered to prepare preserves, so they could enjoy the garden's bounty during the winter. This simple and quick recipe has been passed down from generation to generation, becoming a symbol of abundance and authentic taste.

Ingredients

- 2.5 kg bell peppers (choose the prettiest and healthiest ones, without spots)
- 1 jar of 380 g homemade tomato paste (or store-bought, but make sure it’s of good quality)
- 250 ml vinegar (preferably wine or apple vinegar for a better taste)
- 250 ml oil (sunflower oil is most commonly used, but olive oil adds a special note)
- 250 g sugar (you can adjust the amount according to your preferences)
- 1 tablespoon coarse salt (sea salt or kosher salt are excellent options)
- 1 tablespoon mustard seeds
- 1 tablespoon peppercorns
- 2-3 bay leaves

Step by step: Preparing bell peppers in tomato sauce

1. Preparing the bell peppers
Start by washing the bell peppers well under a stream of cold water. Then, cut them in half, removing the core and seeds. It is important to clean your tools and hands thoroughly to avoid contamination. After you finish cutting, rinse them again under water.

2. Cutting the bell peppers
After being cleaned, cut the bell peppers into slices about the thickness of a finger. These slices will allow the sauce to penetrate the vegetables better and provide a rich flavor.

3. Preparing the sauce
In a large pot, add the vinegar, sugar, oil, tomato paste, and salt. Mix the ingredients well to combine them. Then, add the mustard seeds, peppercorns, and bay leaves. Place the pot over medium heat and let it boil for about 20 minutes, stirring occasionally. This step is essential to allow the flavors to develop.

4. Adding the bell peppers
After 20 minutes, add the slices of bell peppers to the pot, stirring gently to ensure they are covered with sauce. Let it boil for about 10 minutes, just enough to soften them slightly while keeping them crunchy.

5. Sterilizing the jars
Meanwhile, wash the jars and lids well under hot water. You can sterilize them either in the oven or in boiling water for 10 minutes. This step is crucial to prevent bacteria growth.

6. Filling the jars
Pack the bell peppers tightly in the jars to fit as many as possible. Cover them with the hot sauce, making sure there are no air bubbles between the peppers. It is important that the sauce is hot so that the jars seal properly.

7. Sealing the jars
Place the lids on the jars and ensure they are securely fastened. Then, place the jars in a large pot of water (bain-marie) and let them boil for one hour. This process will help preserve the bell peppers and allow the flavors to meld.

8. Cooling the jars
After one hour, remove the jars from the bain-marie and place them on a towel or blanket, covering them with another blanket. Let them cool completely. This step will help create an airtight seal.

9. Storing
Once the jars have cooled completely, store them in your pantry in a cool, dark place. The bell peppers will be ready to enjoy at any time of the year!

Recipes and combinations

Bell peppers in tomato sauce pair perfectly with a juicy roast or crispy fried potatoes. You can also use them in salads or as a side dish for various meat dishes. Don’t hesitate to pair them with a refreshing drink or a dry white wine for a perfect meal.

Useful tips

- Choose quality bell peppers: Buy bell peppers that are firm and without spots. They will yield the best results.
- Tomato paste: If using store-bought tomato paste, ensure it is natural, without artificial additives.
- Variations: You can experiment with different spices, such as hot peppers or garlic, to add a touch of spiciness.
- Complementary dishes: This dish pairs well with pork, beef, or chicken, but can also be enjoyed with good cheese.

Nutritional benefits

Bell peppers are rich in vitamins A and C, being low in calories, making them an excellent choice for a healthy diet. Additionally, the sodium from salt and vinegar helps preserve the vegetables, keeping their nutrients.

Frequently asked questions

1. Can I use another type of vinegar?
Yes, you can use apple or balsamic vinegar, but the taste will be slightly different.

2. How can I keep the bell peppers longer?
Make sure the jars are well sterilized and stored in proper conditions, in darkness and coolness.

3. Can they be consumed immediately after preparation?
While you can consume them right away, the flavors develop better after being left to sit for a few weeks.

4. How can I tell if a jar has sealed correctly?
Check the lid; if it is bulging, it means it hasn’t sealed correctly. This means you need to consume it immediately or re-seal it and sterilize again.

In conclusion, bell peppers in tomato sauce are a simple yet flavorful recipe that will bring joy to your holiday table and beyond. With accessible ingredients and an easy preparation process, this recipe will surely become a family favorite. All that’s left is to start cooking and enjoy the final result! Enjoy your meal!

 Ingredients: 2.5 kg of bell peppers, 1 jar of 380 g homemade tomato paste, 250 ml of vinegar, 250 ml of oil, 250 g of sugar, 1 tablespoon of coarse salt, 1 tablespoon of mustard seeds, 1 tablespoon of peppercorns, 2-3 bay leaves

 Tags:  canned food