Italian recipe : Bell peppers in tomato sauce

This Bell peppers in tomato sauce recipe is my take on an Italian classic, inspired by the stories my friend Chris shared with me. He recounted how his Italian grandpa used to grill peppers and then simmer them in tomato sauce, especially on weekends when the kids were running around. The image of his family gathered together and his grandpa cooking stuck with me. Intrigued by Chris’s memories, I decided to recreate the recipe myself. This is a great appetizer recipe for family gatherings

The result was a delicious dish that Chris approved of, although he suggested the sauce could be thicker. I’ll definitely take that into account next time I make it. But for now, I invite you to enjoy this flavorful recipe of bell peppers in tomato sauce, inspired by family traditions and shared stories.

Bell peppers in tomato sauce recipe

Ingredients for Tomato Sauce:

• 6 ripe tomatoes, quartered
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional)
• 1 tablespoon tomato paste (optional)

Ingredients for Bell Peppers in Tomato Sauce:

• 4 whole bell peppers (any color)
• 2 cups homemade tomato sauce
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil leaves or dill for garnish (optional)

Instructions for Tomato Sauce:

1. Preheat the oven to 400°F (200°C).
2. Place the quartered tomatoes on a baking sheet lined with parchment paper.
3. Drizzle the tomatoes with olive oil and sprinkle with minced garlic, salt, pepper, dried oregano, dried basil, and red pepper flakes (if using).
4. Roast the tomatoes in the preheated oven for about 25-30 minutes, or until they are soft and slightly caramelized.
5. Remove the roasted tomatoes from the oven and let them cool slightly.
6. Transfer the roasted tomatoes to a blender or food processor. Add tomato paste (if using) for added depth of flavor.
7. Blend until smooth. If the sauce is too thick, you can add a splash of water to reach your desired consistency.
8. Taste the sauce and adjust seasoning if needed with more salt, pepper, or herbs.

Instructions for Bell Peppers in Tomato Sauce:

1. Preheat your grill to medium-high heat or set your oven to broil.
2. Place the whole bell peppers directly on the grill grates or on a baking sheet lined with aluminum foil.
3. Grill or broil the bell peppers, turning occasionally, until the skins are charred and blistered on all sides, about 10-15 minutes.
4. Once charred, transfer the bell peppers to a bowl and cover tightly with plastic wrap or aluminum foil. Let them sit for about 10 minutes to steam, which will make it easier to remove the skins.
5. After the bell peppers have steamed, carefully peel off the charred skin using your fingers or a knife. Discard the skins.
6. Cut the bell peppers in half lengthwise and remove the seeds and membranes. Slice the peppers into strips.
7. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
8. Pour in 2 cups of homemade tomato sauce and bring to a simmer. Let it simmer for about 15-20 minutes, stirring occasionally, until it thickens slightly. Season with salt and pepper to taste.
9. Add the sliced bell peppers to the skillet with the tomato sauce. Stir to coat the peppers evenly in the sauce.
10. Let the bell peppers simmer in the sauce for an additional 5-10 minutes to allow the flavors to meld together.
11. Transfer the bell peppers in tomato sauce to a serving dish. Garnish with fresh basil leaves, if desired.
12. Serve the hot or cold as a delicious side dish or over cooked pasta.