Stewed Pepper and Tomato Purée

Spoon 1 or 2 tablespoons on the center of a dinner plate before serving with a simple grilled or roasted meat or fish.

Serves: 4Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy

Serves: 4


  • 4 red bell peppers
  • 2 Tbsp. olive oil
  • 2 cloves garlic, quartered
  • 1 tsp. salt
  • 1⁄8 tsp. crushed red pepper flakes
  • 1 cup tomato sauce
  • 1 Tbsp. tomato paste


  • Quarter the peppers; cut off the stems, and remove the seeds and the inner membrane. Chop the peppers into large pieces.
  • Heat the oil on medium-high in a nonstick sauté pan; stew the peppers with the garlic over low heat until very soft. Season with salt and crushed red pepper flakes.
  • Transfer the peppers and garlic to a food processor or blender; process until puréed. Return the pepper mixture to the sauté pan and add the tomato sauce and tomato paste; stir to mix, and bring to a light simmer. Serve hot.