Pepper sauce for pasta.

Ingredients:

• 3 peppers
• 1 Kg of tomatoes or tomatoes puree
• 1 big onion
• 2 carrots
• 1 rib of celery
• olive oil
• salt

Preparation:

Clean the carrots and celery and peel the onion.
Cut them in very small pieces and fry with the oil in a high saucepan.
Add the peppers cutted in small pieces and brown for about 10 minutes.
Finally add tomatoes puree or cutted tomatoes, salt as you like and leave cook for 45 - 60 minutes.
Use it as is or as a puree using a vegetable mill (Braun's Minipimer ® can be used directly in the pan when sauce is not too hot).
You can store it in sealed glass cans, leaving cans 1 hour's under boiling water (so you create vacuum in the cans).

Good appetit!

Back to initial page