Sauce with tomatoes, bell pepper and garlic

This sauce will perfectly play the role of pasta dressing! Rich taste, bright color, appetizing appearance and unsurpassed aroma are not all the advantages of this sauce. I am sure that such a spicy dressing of baked peppers will be a welcome guest on your table.

MariaS

The author of the recipe

Sauce with tomatoes, bell pepper and garlic

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Composition / ingredients

servings:

Bell pepper (red, fleshy, large)

Onion

Tomatoes (juicy)

Spices dry (paprika, ground black pepper, Italian herbs)

to taste

Garlic

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 1 g

Fats 0 % 0 g

Carbohydrates 86 % 6 g

29 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h 10 min

Step 1:
Pepper is washed and baked in the oven as a whole. Bake until characteristic dark spots appear on the skin, indicating that the pepper is ready for further use. We put the hot peppers in a bag and let them cool down properly. Then we remove the skin from them, and cut the flesh coarsely and arbitrarily.
Step 2:
Peel the onion, cut into cubes, fry in vegetable oil with stirring until soft. On tomatoes, we make a cross-shaped incision on the bottom with a knife, pour boiling water over them and remove the skin. Peeled tomatoes are cut into large pieces of arbitrary shape. Add the pulp of peppers and tomatoes to the pan. At this stage, you can put crushed garlic. I added it because I like sauces sharper. Then we salt everything, add spices and mix thoroughly.
Step 3:
Cover the pan with a lid and simmer the vegetables over low heat for 30-40 minutes.
Step 4:
Using an immersion blender, we grind the vegetable mass into puree. Our sauce is ready!

I thank my friend for sharing with me this simple, quick and in every sense wonderful recipe and told me how to make a sauce with tomatoes, bell pepper and garlic. I, in turn, shared it with you, dear housewives. This homemade ketchup, as I call it, is perfect for many second courses. It will make a wonderful tandem of pasta, potatoes, meat, fish and poultry dishes, etc. I like to eat it with shish kebab, which we cook outdoors on a campfire, in the oven or in an electric oven. I also love to pour homemade sausages fried in a frying pan until crispy. Grilled chicken is also in perfect harmony with this sauce. In general, it is universal! I haven't tried to preserve it for the winter yet, but I would really like to get a jar from my bins during this cold period and remember the taste of summer. It's also good that peppers, onions and tomatoes are always on sale and you can cook this sauce seasonally!