Oven Stewed Red Pepper and Tomato Sauce is a thick sweet piquant sauce with a kick of cayenne and a garnish of roasted garlic. It really is finger licking delicious. Like many of my sauces, this too does not have strong spices which give me the latitude to adapt it to any cuisine.
Why Beefsteak Tomatoes?
This recipe is made with juicy beefsteak tomatoes. I know they are not the kind usually used for sauces like other tomato varieties like Roma, Jersey Devil or San Marzano. So why did I choose them?
Beefsteak Tomatoes are perfectly balanced in acidity and sugar content. They are also meaty in texture and very juicy (more water content than other tomatoes). Paired with Red Peppers they provide a full-bodied flavor. Because it matures late compared to many other tomatoes, it will provide a fresh harvest in the latter part of the season which makes it ideal for end of summer/fall recipes.
You can make this sauce with Roma tomatoes too but you have to use at least 8-10 tomatoes.
What can you make with Oven Stewed Red Pepper and Tomato Sauce?
- Toss with pasta with parmesan and sauteed spinach. Use it like a lasagna base.
- Make a rich Paneer/Tofu curry.
- Make the Rasam, the South Indian delicacy by thinning it out with water and using it as the broth. Trust me, it’s wonderful.
- Transform it to salsa by thinning it out slightly and adding fresh oregano or cilantro.
- Use it as a dip for Spring rolls. It’s delicious
- Drizzle it on a stuffed vegetable omelet.
- Or a simple sauce for fish and chicken.
- Make a complete easy appetizer with Vegetable platter and Sour Cream swirled with Oven Stewed Red Pepper and Tomato Sauce.
The possibilities are endless…
Oven Stewed Red Pepper and Tomato Sauce is a thick sweet piquant sauce with a kick of cayenne and a garnish of roasted garlic.
- 500 grams Red Bell Pepper approx: 3 average size peppers
- 500 grams Beefsteak Tomato approx: 1.5 to 2 tomatoes depends on the size.
- 1/4 teaspoon Cayenne
- 5 Black Peppercorns
- 1 tablespoon Granulated Sugar
- 3/4 teaspoon Himalayan Pink Salt
- 1/4 Cup Water
- 5 cloves Garlic big cloves minced/hacher
- 50 ml good Extra Virgin Olive Oil approx: 4 Tablespoons
Preheat the oven to 350ºF/177ºC.
Wash the tomatoes and peppers. Deseed the peppers. Roughly chop the peppers and tomatoes. Add the peppers, tomatoes, cayenne, peppercorns, sugar, and salt to an oven proof dutch oven along with the 1/4th cup water.
Cover with the lid and stew in the oven for 2 hours.
Remove from the oven and let cool slightly. Blend in a Vitamix/standard blender/hand blender. If you want the sauce a little thicker, simmer it on top the stovetop for another 20 minutes or till reaches the consistency you like. I like it thick so I did this additional step.
In a medium saucepan, heat 50ml of olive oil. When it becomes warm to touch, add the garlic and slowly roast on medium-low flame till all the pieces are nice and golden brown. Remove immediately from the flame and add to sauce. Stir to combine.
Cool completely and store in sterilized jars.
- The salt measure given is only Himalayan Pink Salt. If you table salt of Kosher or any other salt, the measure will be different. Please add accordingly.
- I make a big batch of this sauce and freeze it in smaller quantities of 20 oz bottles. Thaw it in the refrigerator overnight before using. Keeps for 2 months in the freezer. My thinking is, if I am going to make it, might as well make more and use it later.