Tomato and Pepper Puree
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 large peppers, red
- 2 large peppers, green
- 1 kg tomato (s)
- salt and pepper
- paprika powder
Moreover:
- some olive oil for frying
- Baguette (s) or flatbread
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C and bake the whole peppers in it until the flesh is soft and the skin blisters - about 30 - 40 minutes. Take out of the oven and let cool slightly. Remove the skin, open the peppers and remove the stalk and seeds. Cut the pulp into a bowl.
- While the peppers are baking, pour boiling water over the tomatoes in a bowl. After 2 minutes, take it out, peel off the skin, quarter it and remove the seeds. Continue dividing the pulp into small pieces.
- Heat a little olive oil in a large pan. The oil should just about cover the bottom of the pan. Put the prepared peppers and tomatoes in the oil. With the lid closed and stirring occasionally, simmer for about 20 minutes, until everything is very soft.
- Season to taste with pepper, salt and, if you like, with hot or sweet paprika powder.
- Serve the puree with fresh baguette or flatbread.
- The puree is eaten by being absorbed with the bread. To do this, take a piece of bread between your thumb and forefinger / middle finger and use it like a pair of pliers.
- Alternatively, it also tastes great with rice.
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