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Tomato and pepper sauce

updated

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Ingredients for 4 servings:

  • 1 shallot(s)
  • 1 garlic clove(s)
  • 1 tbsp rapeseed oil
  • 1 tbsp maple syrup
  • 1 tbsp red wine vinegar
  • 300 g tomatoes, pureed
  • 300 g bell pepper(s), roasted (jar)
  • 1 pinch of herb pepper
  • 1 pinch of herbal salt
  • 1 pinch of smoked paprika powder

Instructions

Working time approx. 10 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Simple and vegetarian

Peel and finely dice the shallot and garlic. Sauté in oil, stir in the maple syrup, deglaze with red wine vinegar and the passata, and reduce slightly. Let cool, then finely puree the roasted bell peppers and mix in, seasoning to taste. Delicious as a vegetable spread or with spaghetti, pizza, etc.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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