Name: Roasted Green Peppers with Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 5 pcs tomatoes (rose); 2 onions; 2 carrots; 1 head garlic; 8 medium green peppers; 1 tsp salt; 1/2 tsp pepper; 1 tsp oregano; 1 tsp sugar

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Roasted green peppers with tomato sauce is a budget-saving, family-friendly and easy recipe perfectly fit for summer days. This simple vegetarian recipe is a bouquet of vitamins and aromas all combined to give you the taste of the sun in one plate. Summer is great timing for such refreshing recipes, it is the period when gardens are bursting with peppers and tomatoes. Too good to miss it.

Why are the roasted peppers with tomato sauce perfect for summer days? This easy recipe can be served hot, but it gets even better when served cold. Moreover, grocery stores are full of seasonal vegetables in summer. That means that summer vegetables are grown in a more natural way with fewer chemical uses. The tomatoes are in full season and they are sweeter, juicier, and perfumed at their fullest.

What can you do with an overload of sweet peppers?

Roasting peppers is a great way to showcase the amazing peppers at the farmer’s market right now. If you’re wondering what to do with lots of peppers, you are on the right page. This is the perfect recipe to cook peppers and have them consumed right away, or have them stored for colder days. Cook the peppers whole and put them up in canning jars, that’s what I learned from my mother. They are cheap in season yet fullest in taste. It is the best time to have them closed for winter, in case you like to prep savings as I do. I am a big fan of baked peppers and I cook them all summer long. I usually make the Roasted Red Peppers with Feta Cheese & Olives or the Burrata Appetizer with Baked Peppers.

Ingredients for roasted peppers with tomato sauce (Pepperonata)

The shopping list for this recipe may be one of the most budget-friendly you have ever had, especially if you cook this dish during summer. My piece of advice for this exact recipe is for you to buy the vegetables from local farmers, if possible of course. Farmers vegetables are always juicier, fresher, with a more intense, authentic aroma. Furthermore, it is a nice thing to encourage farmers’ activity by purchasing their produce. Here is what you need to fill your basket with for this sweet-sour summer recipe:

5 big rose tomatoes
8 medium green peppers (2 per portion)
2 yellow onions
2 carrots
1 garlic head
5 tbsp sunflower oil
Salt
Pepper
Sugar (if the taste is too sour)
Oregano

Actually, simply let yourself guided by the sizes of the vegetables. Keep in mind that the roasted pepper with tomato sauce recipe isn’t one of those recipes that require exactness. You just need a bunch of pepper, a nice amount of sunflower oil, plenty of garlic, and the rest of the vegetables to complement the dish.

How to roast peppers?

Preheat oven at 350 degrees F for about 15 minutes. The better heated the oven, the nicer the roasted peppers will come out. Wash well the peppers under running water and arrange them on a tray lined with baking paper. Place them in the preheated oven for 10-15 minutes or until the pepper crust becomes burnt.

When ready, take them out of the oven and transfer to a bowl, cover the pepper with a cling film and let them sit for about 10 minutes. You do that so that the skin falls off the peppers evenly without any extra effort and without removing the tail. They need to remain whole. Also, this step will further allow you to peel the peppers without ruining their shape.

Leave them whole, peeled on a plate. You will need them later. Do not add any oil or salt whatsoever. They are perfect just as they are.

How to cook the tomato sauce for the roasted peppers?

Start by peeling the onion, the garlic, and the carrot. Wash them then chop all evenly. Heat a pan over medium heat, pour sunflower oil into it, and add the diced onions, carrots, and garlic. Saute everything for about 5 minutes or until it softens. You will feel the mouth-watering smell already.

In the meantime wash the tomatoes under running water. Cut them in half and then in thin slices. Then add the slices of tomatoes to the pan, sprinkle with a little sugar, season with salt, pepper, oregano, or thyme and mix everything together. Cover the pan with a lid and simmer for about 15 minutes, stirring occasionally.

Tip: If you prefer the tomatoes skinless, add one more step to the recipe. Place the tomatoes in a large bowl. Pour boiling water over them and let them sit for about 5 minutes. When the time expires, drain the water and easily peel the tomatoes.

At this point, after the 15 minutes of simmering, take off the lid and let the stew simmer for another 10 minutes at low-medium heat. Thus the water evaporates and you get a creamier consistency. Turn off the stove and sprinkle with chopped parsley on top.

How to serve roasted pepper with tomato sauce?

Baked peppers with garlic, onions, and tomatoes can be a real excitement at the table. Pour some tomato sauce on a deep plate then add a couple of roasted peppers on top and serve. This easy recipe is a good pair for roasted chicken legs, meatballs, or plain pasta, however, it is also perfect on its own.

There is nothing better than this dish, just stack them up on bread loaf and you have your lunch ready! The roasted peppers with tomato sauce resemble a summer stew with an intense aroma to be served hot as well as cold. Also, you may add sour cream to the recipe, it perfectly compliments the dish.