A simple, homemade roasted tomato and red pepper sauce that I serve with Capunet (little spinach noodle-like dumplings. You’ll find the Capunet recipe in my Swiss Suppers cookbook.
Roasted Tomato & Red Pepper Sauce
Prep: 10-15 mins
Cook: about 1 ½ hours
INGREDIENTS
500 g fresh tomatoes, halved and quartered (1 lb.)
1 medium red onion, halved and quartered
1 red bell pepper, halved and quartered
3 cloves garlic, peeled
2 tablespoons olive oil
250 ml tomato sauce or passata (1 cup)
1 pinch crushed red pepper
1 tablespoon tomato paste
salt and pepper, to taste
INSTRUCTIONS
- Heat the oven to 150°C (300°F). Place the tomatoes, onion, bell pepper and garlic on a baking sheet lined with parchment paper and drizzle them with the oil. Roast them in the oven for about 60 minutes.
- Puree the roasted ingredients with an upright or immersion blender until smooth. Put them in a medium saucepan and add the crushed pepper and tomato paste. Simmer uncovered for 20-30 minutes, stirring occasionally. Season with salt and pepper. Keep warm until the Capunet are ready to serve.
Make-ahead tip: You can make the sauce in advance and either store it in the refrigerator (for up to 3 days) or freeze it.
Bring Switzerland and the Alps to your kitchen with 52 comforting recipes to make at home. Available in English, French and German.
Author: Heddi Nieuwsma
Photographer: Dorian Rollin
Food styling: Camille Stoos
Publisher: Helvetiq
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