Peperonata Sauce

A slow-simmered Italian sauce of tomatoes and red peppers for fresh pasta.

🍳 Cook: 45 min

Ingredients

700 g		tomatoes
200 g		red peppers
2 cloves		garlic cloves
1		large old onion
2 tbsp	30 ml	olive oil
2 tbsp	30 ml	tomato paste
a pinch		chopped dried chili pepper (optional)
to taste		salt and black pepper

Score the tomatoes with a cross on one side using a sharp knife. Blanch them for 30 seconds in boiling water. Remove with a slotted spoon and immediately plunge into ice water. Peel and cut into small cubes.
Finely chop the onion and garlic; cut the peppers into thin strips.
Heat the olive oil in a saucepan. Saute the onion and garlic in it for 2-3 minutes. Add the peppers and stir for 3-4 minutes. If adding chili, now is the moment. Stir for one minute. Pour in the tomatoes and the tomato paste. Season the sauce with salt and black pepper to taste. Leave to simmer over low heat for about 45-50 minutes, until thickened. Stir from time to time.