Tomato And Bell Pepper Sauce Recipe

About this recipe

A rich and flavorful Jain-friendly tomato and bell pepper sauce, perfect for dinner. This vegetarian dish uses aromatic spices and fresh vegetables to create a satisfying meal.

Ingredients

• 400G Casa Marrazzo Peeled Organic Tomatoes, 400G
• 750 Ml Bevelini Extra Virgin Olive Oil, 750Ml
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 40G Terre Exotique "Extra" Turmeric Powder, 40G
• - Mccormick Cumin Powder
• - Jalpur Coriander Powder Dhana Powder
• - Silver Spoon Granulated Sugar
• - Mill & Mortar Finishing Salt Flakes Gift Set

Instructions

1. 1. Wash and peel the tomatoes. To peel easily, boil whole tomatoes for about 2 minutes, scoop them out, and drop them into ice water. Wait for 5 minutes, then remove the peels. Seed the tomatoes and blend them into a smooth puree.
2. 2. Heat 3 tablespoons of olive oil in a frying pan over medium-high heat. Add diced red bell pepper and cook for about 20 minutes, stirring frequently, until the vegetables are soft and coated with oil.
3. 3. Add the blended tomato puree to the pan with the cooked vegetables. Stir in 1 teaspoon of turmeric powder, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, and 2 tablespoons of tomato passata. Mix well.
4. 4. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 2 hours, stirring occasionally.
5. 5. After 2 hours, adjust the seasoning with salt and pepper to taste. Continue simmering for another hour to thicken the sauce.
6. 6. Once the sauce reaches your desired consistency, remove it from heat and serve hot with rice, bread, or pasta. You can also store it in the refrigerator for later use.