Pasta sauce with peppers and tomatoes, you can prepare for the future or immediately submit to the table with pasta or spaghetti. This is a classic vegetable seasoning for pasta from tomatoes, onions, garlic, hot peppers and spices. Having in stock a jar of delicious sauce for pasta with peppers and tomatoes, it is not difficult to quickly prepare breakfast or dinner, just cook the pasta and grate the cheese, and you can enjoy a delicious and hearty dish.
- Cooking time: 45 minutes
- Quantity: 1 l.
Ingredients for Pasta Sauce with Peppers and Tomatoes
- 200 g of onion;
- 4 cloves of garlic;
- 150 g stem celery;
- 300 g bell peppers;
- 800 g red tomatoes;
- 3 pods of bitter pepper;
- 5 g ground cinnamon;
- 5 g ground paprika;
- 10 g of salt;
- 20 g of granulated sugar;
- 100 ml of olive oil;
- a bunch of greens to taste.
Method of cooking pasta sauce with peppers and tomatoes
Heat the deep frying pan, pour the olive oil. When the oil is well warmed, we throw at it first finely chopped onions.
Reduce the fire, pass the bow to a transparent state. We make sure that it does not burn: we don’t need brown crunchy pieces.
Press the garlic cloves with a knife, remove the husks, and cut them finely. Garlic can also be skipped through a press, but, in my opinion, slices of vegetables feel tastier.
Slice the browned onion, fry the garlic for 1-2 minutes next to it.
Celery stalks are cut into very small cubes, add to the pan, fry for 5 minutes.
Cut the seeds out of the bell pepper, cut the flesh into cubes of small size, throw in the pan to the browned vegetables.
Pods of bitter pepper or chili cut into small rings. Not very sharp peppers can be cut whole together with seeds and a membrane, and it is better to clean the hot chili.
Cut the ripe tomatoes into cubes, add to the rest of the ingredients. Peel the tomato can not be removed, since the pieces of vegetables are small, the skin will not be noticeable. But if there is time and desire to mess around, put tomatoes in boiling water for 30 seconds, cool in cold water, cut and peel easily, then chop the flesh finely.
Seasoning vegetables - pour sugar, salt, ground paprika and cinnamon. Mix, make a big fire, cook 30 minutes.
When the vegetables are reduced in volume by about two times, there will be no noticeable visible separation of the liquid, we can assume that the dish is ready, it remains only to season it with greens.
We take to your taste a small bunch of parsley, celery or cilantro, chop finely, add to the frying pan 5 minutes before being cooked.
Cook pasta or spaghetti, add a few tablespoons of the sauce for a portion, sprinkle with grated cheese and serve immediately to the table.
You can also save the sauce for the winter - in clean, steam-sterilized jars, pack up hot vegetables. Fill the jars with pasta sauce with peppers and tomatoes almost to the top, cover with lids. Put in a container filled with hot water, sterilize for 15 minutes. Twist the lid tightly, turn the neck down, wrap, cool at room temperature.
We store at temperatures from +2 to + 8 degrees Celsius.
Enjoy your meal!
