Roasted Bell Pepper Sauce
A warming roasted bell pepper & tomato sauce to use as a dip or sauce.
Equipment
- Oven
Ingredients
- 4 bell peppers roasted
- 1 red onion finely chopped
- 5 cloves garlic minced
- 2 tomatoes chopped
- 1 Raw Jalapeno chopped
- 1 tbsp tomato pureé
- 1 vegetable boullion cube
- 1 tbsp fresh oregano chopped
- 1 tsp smoked paprika powder
- 1 tsp garam masala
- 400 ml tomato sauce
- 20 grams pine nuts roasted
- to taste salt and pepper
Instructions
- Turn the oven broiler on its highest temp. Place the bell peppers on a parchment paper lined oven tray and place it in the oven. Leave them here for about 40 minutes. Check on them every 12 minutes or so to turn them so they evenly roast. When the skin is dark charred remove from the oven en place in a bowl, cover the bowl to let them steam. Once cooled down you can easily peel away the skin, deseed and cut in strips. Try to save the liquid they release.
- While roasting the bell peppers you can start making the sauce. Warm a pan over medium heat. Add a tbsp of oil, onions, garlic, tomatoes, jalapenos and tomato puree. Cook this until most of the moisture has evaporated for about 7 minutes. Add the remaining ingredients including the bell peppers and cook this for about 15 minutes. You are ready to serve. Eat as a dip with bread or use it as a pasta sauce. Garnish with basil & pine nuts. Enjoy!