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Red Pepper and Tomato Sauce

Oven Stewed Red Pepper and Tomato Sauce

Oven Stewed Red Pepper and Tomato Sauce is a thick sweet piquant sauce with a kick of cayenne and a garnish of roasted garlic.

Course Sauce
Cuisine Indian, Italian
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 30 ounces
Calories 25 kcal

Ingredients

  • 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

Instructions

  1. Preheat the oven to 350ºF/177ºC. 

  2. 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. 

    Red Pepper and Tomato Sauce
  3. Cover with the lid and stew in the oven for 2 hours. 

    Red Pepper and Tomato Sauce
  4. 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.  

    Red Pepper and Tomato Sauce
  5. 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.

    Red Pepper and Tomato Sauce
  6. Cool completely and store in sterilized jars. 

Recipe Notes

 

  1. 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. 
  2. 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.