Tomato Sauce with Bell Pepper for Winter
A moderately spicy, zesty sauce made from tomatoes and peppers. This tomato sauce with bell pepper turns out pleasantly spicy and aromatic. It pairs wonderfully with meat, pasta, and other dishes.
Natalia Vasilenko
Recipe author
Tomato Sauce with Bell Pepper for Winter
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 13 %
1 g
Fats 38 %
3 g
Carbohydrates 50 %
4 g
50 kcal
GI:
100
/
0
/
0
- Wash the tomatoes, bell peppers, and hot pepper, then core and seed them and run each through a meat grinder into separate bowls. Grate the garlic on a fine grater or press it through a garlic press. Finely chop the parsley. Pour the ground tomatoes into a saucepan and simmer for 30 minutes. Add the ground peppers and simmer for another 30 minutes. A few minutes before the end of cooking, stir in the garlic, parsley, salt, and vegetable oil. Ladle the finished sauce into pint jars (about half a liter each), seal with canning lids, turn the jars upside down, and wrap them in a towel until fully cooled. Store in a cool place. For a more detailed walkthrough of this tomato sauce with bell pepper, see the video. Enjoy!
- For how to figure out how many jars you'll need, why jars sometimes "blow" (lose their seal) and how to prevent it, plus more tips and tricks, see our guide to canning for winter.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Garlic - 143 kcal/100g
- Parsley greens - 45 kcal/100g
- Vegetable oil - 873 kcal/100g
- Hot capsicum - 40 kcal/100g
- Salt - 0 kcal/100g
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