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September
24
2006

ROASTED PEPPER & TOMATO SAUCE

[ WW TOMATO COOKBOOK P20 ]

8 LARGE [ 2kg ] TOMATOES [ quartered ]

2 LARGE [ 200g ] RED SPANISH ONIONS [ chopped ]

5 CLOVES GARLIC [ peeled ]

2 STICKS CELERY [chopped]

½ CUP FIRMLY PACKED FRESH BASIL LEAVES

½ CUP [125ml] RED WINE VINEGAR

¼ CUP [60ml] OLIVE OIL

¼ CUP [50g] BROWN SUGAR

2 TEASPOONS CUMIN SEEDS

1 ½ TEASPOONS GROUND MILD PAPRIKA

1 TEASPOON CRACKED BLACK PEPPERCORNS

1 TEASPOON SALT

4 LARGE [1.4kg] RED PEPPERS

COMBINE TOMATOES, ONIONS, GARLIC, CELERY, BASIL, VINEGAR, OIL, SUGAR, SPICES, BLACK PEPPER & SALT IN LARGE BAKING DISH. BAKE, UNCOVERED, IN HOT OVEN [220C], STIRRING OCCASIONALLY, ABOUT 1 HOUR OR UNTIL TOMATOES ARE PULPY.

QUARTER RED PEPPERS, REMOVE SEEDS & MEMBRANES. GRILL SKIN SIDE UP UNTIL SKIN BLISTERS & BLACKENS. SEAL IN PLASTIC BAG FOR A FEW MINUTES. PEEL AWAY SKIN, CHOP PEPPERS. BLEND OR PROCESS PEPPERS & TOMATO MIXTURE IN BATCHES UNTIL SMOOTH. [ STRAIN & DISCARD PULP IF DESIRED ] REHEAT & POUR HOT SAUCE INTO STERALISED BOTTLES; SEAL IMMEDIATELY.

MAKES ABOUT 2 LITRES.

Damian Pickels, Relish & Sources , trackback 27 views

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