Roasted pepper and tomato sauce is that something good that can’t be missing on summer bruschetta that we love so much especially accompanied by grills.
This sauce, in particular, is very simple to make, although it takes a bit of time, but the great thing is that it can be preserved in jars and used even during the winter.
I came to know this sauce thanks to a family friend who came to us one summer and brought this sauce, of course, everyone liked it, and I got the recipe from her.
You can use it right after making it and store it in the fridge for up to 3-4 days, or you can boil the jars once filled and then preserve them for up to 1 year.
Of course, the calories may vary depending on how much oil we use for preservation!
If you make any of my recipes, send me the photos and I’ll publish them on my page with your name.
Approximately 140 Kcal per jar
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 3 medium jars
- Cooking methods: Grill
- Cuisine: Italian
Ingredients
- 14 oz Roasted Peppers
- 5 oz Roasted Tomatoes
- 1.4 oz Parsley
- 4 cloves Garlic
- to taste Salt
- 2 tablespoons White Vinegar
- 2 tablespoons Extra Virgin Olive Oil + additional for preserving jars
- to taste Black Pepper
Preparation of Roasted Pepper and Tomato Sauce
First, roast the peppers and tomatoes in the oven or on the grill as I did, then let them steam in a separate pot for at least 2 hours.
Clean the peppers by removing the charred skin and seeds, and wash them well. For the tomatoes, remove the skin and place everything in a colander.
Take a food processor, add the well-drained peppers, tomatoes extracting only the outer part, well-washed parsley, garlic, salt, pepper, extra virgin olive oil, and vinegar, blend everything until finely chopped, or you can leave it a bit coarse if you like.
Once everything is blended, place the mixture in well-washed jars. If you plan to freeze them, simply close them and put them in the freezer. If you want to store them outside the freezer, once the mixture is in the jars, add extra virgin olive oil, seal them well, immerse them in a pot with water covering the jars, and boil for 15 minutes counting from when the water boils.
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