Wash the bell pepper well under a stream of cold water, making sure to remove any impurities. Then, we roast it on all sides, either on the grill or in the oven, until the skin turns black and puffs up. The aroma it will acquire is simply divine. While the peppers are beautifully browning, we can take care of the tomatoes. We peel the tomatoes, and the process can be simplified by dipping them for a few seconds in hot water, then in cold water. Once peeled, we grate them using a large grater; I personally prefer this method, as the textures hold up better compared to using a food processor.
The next step is to peel the onion, which we will chop finely. This will add a note of sweetness and depth to our sauce. In a pan, we heat some oil and add the onion, sautéing it until it becomes glassy and translucent. Then, we add the grated tomatoes and let it simmer over medium heat, stirring occasionally, until the sauce starts to reduce and thicken. If the tomatoes are more acidic, feel free to add a tablespoon of sugar to balance the taste.
After the pepper is roasted, we let it cool slightly, then we start peeling off the skin. This is an essential step, as the skin of the peppers can be hard to digest. After peeling the peppers, we cut them into thin strips, being careful to remove the seeds to prevent any discomfort during the meal. We add the strips of pepper to the nicely reduced tomato sauce, mixing to combine the flavors.
Don’t forget the garlic! We peel a few cloves, crush them well, and add them to the sauce, bringing a special flavor to the dish. Taste, and if necessary, add salt to enhance the flavors. Let it simmer for a few moments to amalgamate all the ingredients, then turn off the heat. This dish is delicious both warm, served with fresh bread, and cold, as a salad. It is a recipe that evokes tradition and the joy of cooking, and the final result will surely be appreciated by everyone who tries it.
The next step is to peel the onion, which we will chop finely. This will add a note of sweetness and depth to our sauce. In a pan, we heat some oil and add the onion, sautéing it until it becomes glassy and translucent. Then, we add the grated tomatoes and let it simmer over medium heat, stirring occasionally, until the sauce starts to reduce and thicken. If the tomatoes are more acidic, feel free to add a tablespoon of sugar to balance the taste.
After the pepper is roasted, we let it cool slightly, then we start peeling off the skin. This is an essential step, as the skin of the peppers can be hard to digest. After peeling the peppers, we cut them into thin strips, being careful to remove the seeds to prevent any discomfort during the meal. We add the strips of pepper to the nicely reduced tomato sauce, mixing to combine the flavors.
Don’t forget the garlic! We peel a few cloves, crush them well, and add them to the sauce, bringing a special flavor to the dish. Taste, and if necessary, add salt to enhance the flavors. Let it simmer for a few moments to amalgamate all the ingredients, then turn off the heat. This dish is delicious both warm, served with fresh bread, and cold, as a salad. It is a recipe that evokes tradition and the joy of cooking, and the final result will surely be appreciated by everyone who tries it.
Ingredients
about 2.5 kg of well-ripened tomatoes, 1 kg of bell peppers, 2 onions, 1 small head of garlic, 100 ml of oil, 1 tablespoon of sugar, in case the tomatoes are more sour, salt to taste