Lovers of spicy dressings should definitely try this tomato sauce with pepper. In winter, I use it when cooking soups, vegetables and other dishes, instead of ketchup and tomato paste. But keep in mind that it is not completely homogeneous.
Ingredients
- Tomatoes - 2 kg
- Chili pepper - 4 pieces
- Garlic - 1 head
- Onion - 499 g
- Bell pepper - 300 g
- Vinegar - 2 tbsp.l.
- Vegetable oil - 50 ml
- Salt - 1 art.l.
- Sugar - 1 tbsp.l.
- Greenery - 1 bundle
Step-by-step cooking recipe
Finely chop the onion and bell pepper, and fry a little until soft.
Chop the peeled tomatoes, garlic and chili in a blender, pour it over the onion, and simmer everything on low heat for about an hour until thickened.
Add salt, sugar, spices, chopped herbs and vinegar, simmer for a couple more minutes and roll the sauce into sterile jars.
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