Tomato Sauce with Red Pepper


The times when tomatoes are the ripest and cheap are coming slowly. As you know, winter is at the door. Towards the end of the summer, we thought that you would consume the tomato sauce, which includes spices in the recipe, without hesitation, and we rolled up our sleeves.

If you prepare pasta today, you may want to make meatballs with tomato sauce with it tomorrow. Even a breakfast sauce is so useful.

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-4 kg of tomatoes
-1 kg of red pepper
-15 cloves of garlic
-Half tea glass of vinegar
-2 tablespoons of salt
-Half tea glass of oil
-2 sugar cubes

45 Minutes

2 Jars

How to make

I prefer the peppers to be peeled first so that our sauce does not contain a shell.

For this, after washing the peppers in plenty of water, cut the stems and clean the seeds. I recommend cleaning the peppers before roasting otherwise it will be difficult to clean the seeds.
Line the cleaned peppers on the oiled paper in the oven bowl, operate the grill part of the oven at 180-200 degrees, and cook the peppers by turning them occasionally.
When the shells are easily peeled, take them out of the oven and wait for them to cool. Peel and chop the peppers.
Peel the tomatoes and dice them.
Roast the garlic you have divided into 2-3 pieces in oil for 1-2 minutes until the smell comes out.
Close the lid of the pot by adding tomatoes, red pepper, salt, vinegar, and sugar on it. Let it boil.
By mixing occasionally, boil for about 1-5 - 2 hours until the water is absorbed and gets a consistency.
After cooking, mash with a blender. Since they are well cooked, they will turn into a puree easily.
Immediately fill it in sterilized jars, wipe the mouth of the jar with a clean cloth and close the lids tightly.
Leave the jars upside down until they cool. Your tomato sauce is ready.
How is the canning jar sterilized?

For this, I use the jars after washing them in the dishwasher at a high temperature.
I boil the lids in boiling water for 10 minutes.
You need to use the covers from the ones that have not been used before.

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