Table of contents:
- Ingredients for pepper and tomato pasta sauce
- Method of making sauce for pasta with pepper and tomatoes
Video: Pasta Sauce With Peppers And Tomatoes. Step-by-step Recipe With Photo
You can prepare the sauce for pasta with peppers and tomatoes for future use or immediately serve with pasta or spaghetti. It is a classic vegetable flavoring for pasta made from tomatoes, onions, garlic, hot peppers and spices. Having in stock a jar of delicious pasta sauce with peppers and tomatoes, it will not be difficult to quickly cook breakfast or dinner, you just need to cook the pasta and grate the cheese, and you can enjoy an appetizing and hearty dish.
- Cooking time: 45 minutes
- Quantity: 1 l.
Ingredients for pepper and tomato pasta sauce
- 200 g of onions;
- 4 cloves of garlic;
- 150 g stalk celery;
- 300 g bell pepper;
- 800 g red tomatoes;
- 3 pods of hot pepper;
- 5 g ground cinnamon;
- 5 g ground paprika;
- 10 g salt;
- 20 g granulated sugar;
- 100 ml olive oil;
- a bunch of greens to taste.
Method of making sauce for pasta with pepper and tomatoes
Preheat a deep frying pan, pour in the olive oil. When the oil warms up well, first throw finely chopped onions into it.
We reduce the heat, saute the onion until transparent. We make sure that it does not burn: we do not need brown crispy pieces.
Press the garlic cloves with a knife, remove the husk, cut it finely. Garlic can also be pressed through a press, but in my opinion, the pieces of vegetables taste better.
Shift the sautéed onion to the side, fry the garlic next to it for 1-2 minutes.
Cut the celery stalks into very small cubes, add to the pan, fry for 5 minutes.
Cut out the seeds from the bell pepper, cut the pulp into small cubes, put them in the pan with the sautéed vegetables.
Cut the pods of hot pepper or chili into rings. Not very hot peppers can be cut whole with seeds and membrane, while hot chili is better to peel.
Cut ripe tomatoes into cubes and add to the rest of the ingredients. The peel from the tomatoes can be left on, as the pieces of vegetables are small, the peel will not be noticeable. But, if you have time and desire to mess around, put the tomatoes in boiling water for 30 seconds, cool in cold water, cut and easily remove the peel, then finely chop the pulp.
Season vegetables - add granulated sugar, salt, ground paprika and cinnamon.
Stir, make a big fire, cook for 30 minutes.
When the vegetables are reduced in volume by about half, there will be no noticeable separation of liquid, we can assume that the dish is ready, all that remains is to season it with herbs.
Take a small bunch of parsley, celery or cilantro to your liking, chop finely, add to the pan 5 minutes until tender.
Cook pasta or spaghetti, add a few tablespoons of sauce per serving, sprinkle with grated cheese and serve immediately.
You can also save the sauce for the winter - in clean, steam-sterilized jars, we pack hot vegetables. We fill the jars with sauce for pasta with pepper and tomatoes almost to the top, cover with lids. We put in a container filled with hot water, sterilize for 15 minutes. We twist the lids tightly, turn them upside down, wrap them up, cool them at room temperature.
Store at temperatures from +2 to + 8 degrees Celsius.