Whole Roasted Peppers With Yogurt And Fresh Tomato Sauce Recipes

ROASTED WHOLE TOMATO SAUCE

Steps:

• Preheat the oven to 300 degrees F.
• Add the tomatoes, olive oil, oregano, garlic, onion, 1 teaspoon salt, 1/2 teaspoon black pepper and the red pepper flakes to a large Dutch oven or oven-safe pot with a lid. Stir so that everything is coated in oil and spices. Roast in the Dutch oven, uncovered, until the tomatoes start to soften and split, about 1 hour.
• Stir and flip the tomatoes, then cook until the tomatoes, garlic and onion are all browned and very soft, about 1 hour more. At this point everything should be easily smashed with the back of a spoon. Transfer the pot to the stove and keep covered.
• While the tomatoes finish roasting, bring a large pot of water to a rolling boil over high heat. Add 2 tablespoons salt and the pasta. Cook 2 minutes less than package instructions. Reserve 1 cup pasta water and drain the pasta.
• Add 1/2 cup of the pasta water to the cooked tomatoes and carefully blend with an immersion blender, tipping the pot slightly if necessary to fully submerge the blender (or transfer to a regular blender) and blend until smooth. Bring the blended sauce to a simmer over medium-high heat, then add the drained pasta and cook for 2 minutes, stirring frequently. Adding more pasta water if the mixture needs to be saucier. Serve warm with a few basil leaves and a sprinkle of red pepper flakes.

WHOLE ROASTED PEPPERS WITH YOGURT AND FRESH TOMATO SAUCE

Steps:

• Put the bell peppers on a piece of foil on a baking sheet and roast in a preheated 350°F oven for 3/4-1 hour, until soft and browned in parts, turning them over once.
• For the tomato sauce, heat the garlic in the oil, stirring for a few seconds only, until the aroma rises. Add the tomatoes, sugar, salt, and chili pepper, and cook, stirring occasionally, for about 20 minutes, until reduced and thick. Add the vinegar towards the end. Serve the peppers whole. Do not peel them. Pass around the yogurt and the tomato sauce for people to help themselves.
• Mix 1-2 crushed garlic cloves with the yogurt and add a little salt.
• Small eggplants, one for each person, can be roasted whole at the same time and served with the peppers.