Tomato and Bell Pepper Sauce: Make it Once and Preserve for the Whole Winter!

Tomato and Bell Pepper Sauce: Make it Once and Preserve for the Whole Winter!

This tomato and bell pepper sauce can be preserved for the entire winter, allowing you to use it during the colder months for various dishes, from pasta to main courses, or to top bread and bruschetta for appetizers.

Tomato and bell pepper sauce is rich in vitamins and antioxidants, such as lycopene found in tomatoes, which is beneficial for health. Making preserves allows you to maintain these nutritional properties. With this preserve, you can enjoy the flavour of tomatoes and peppers even in winter months when they’re not in season.

In summary, making homemade tomato and bell pepper sauce preserves not only allows you to enjoy fresh and authentic flavours but also contributes to a healthier and more eco-friendly lifestyle.

Ingredients:

• 7.7 lbs (3.5 kg) bell peppers
• 6.6 lbs (3 kg) tomatoes
• 3/4 cup (200 ml) extra virgin olive oil
• 1/3 cup (100 ml) apple cider vinegar (or grape vinegar)
• 3 whole garlic bulbs
• 1 hot chili pepper (optional)
• 1 tablespoon sea salt

How to make Tomato and Bell Pepper Sauce:

1. First, cut the tomatoes in half, place them on a baking tray lined with parchment paper, and set aside.
2. Cut the stems off the bell peppers, clean out the seeds and inner membranes, remove the stalks, and place the peppers on a baking tray lined with parchment paper.
3. Wrap the whole garlic bulbs in parchment paper without peeling them. Place them in a corner of the pepper tray.
4. Roast everything together with the tomatoes in the oven at 450°F (230°C) until golden (after about 15-20 minutes, swap the positions of the trays).
5. Peel the bell peppers, roughly chop them with a knife, and place them in a large pot. Add the tomatoes, squeeze in the roasted garlic (discarding the outer skin), and add the chili pepper.
6. Mash and mix with a wooden spoon, turn on the heat, stir, let it boil for 10 minutes, then blend with an immersion blender until smooth.
7. Add the olive oil, apple cider vinegar, and salt. Mix and simmer for 5 minutes on low heat to reach the desired consistency, then turn off the heat.
8. Sterilize glass jars and lids by boiling them in water.
9. Once the jars are completely dry, use a funnel to pour the sauce into the jars and seal them tightly with the lids.
10. You can consume the sauce immediately or store it in a dry place away from heat sources for later use.

Bon Appétit!