Tomato, Bell Pepper and Chili Sauce Recipe

A mellow sauce, ideal for serving with pasta. For a more extravagant dish, add sliced chorizo sausage. 

Serves 3-4

Ingredients:

12 ounces filled pasta, such as tortelloni 

For the tomato, bell pepper and chili sauce:

2 tablespoons olive oil

1 onion, chopped

1 garlic clove, crushed

2 large  red or orange bell peppers, seeded and finely chopped

1 teaspoon chili seasoning

1 tablespoon paprika

1/2 teaspoon dried thyme

8-ounce can chopped tomatoes

1 1/4 cups vegetable stock

1/2 teaspoon sugar

2 tablespoons sun-dried tomatoes in oil, drained and chopped

salt and ground black pepper

Method:

1. Heat the oil and saute the onion, garlic and peppers for 4-5 minutes, until softened.
2. Add the chili seasoning, paprika and thyme and cook for another minute, stirring constantly.
3. Stir in the tomatoes, vegetable stock, sugar and seasoning, and bring to a boil. Cover and let simmer for 30 minutes or until soft, adding more stock if necessary.
4. About 10 minutes before the end of cooking, add the sun-dried tomatoes and stir in. 
5. Cook the pasta in salted boiling water according to the package instructions. Drain and serve with the hot sauce.

Cook's Tip

If you can't get sun-dried tomatoes in oil, use packaged sun-dried tomatoes.

Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.