RECIPE: Stewed Tomatoes with Roasted Pepper
Updated: Sep 17, 2018
3 large tomatoes, skin removed (see below)
1 small red bell pepper, roasted (see below)
2 tbsp olive oil, plus an additional 2 tbsp
1 large shallot or 1 small onion, diced fine
4 cloves garlic, diced fine
1 celery stalk, diced fine
1 tsp fresh thyme leaves
¼ cup water
2 tbsp tomato ketchup
1 tbsp red-wine or sherry vinegar
1 tbsp minced sorrel herb, optional
For the tomato:
Boil 4 cups of water.
With a knife, cut an “X” on the bottom of the tomatoes and place them in a bowl.
Pour enough water over the tomatoes to cover them completely. You’ll know when the skin is ready to be removed when it starts to peel away from the “X” – about 5 minutes.
Remove the tomatoes and when cool enough to handle, peel the skin away.
Cut in half and squeeze out some of the pulp, then cut medium-diced.
For the red pepper:
Preheat the oven to 400°F (205°C). Place the red pepper directly on the oven rack. Roast, turning a few times, until the skin is papery and has a few burnt spots all over – about 20 minutes. When cool, peel the skin off, remove the seeds, and cut the flesh medium-diced.
Over medium heat, heat 2 tbsp oil in a saucepan. Add the shallot (or onion) and celery and sauté until soft. Add the garlic and thyme leaves and sauté an additional minute.
Add the water, tomatoes, red pepper, ketchup, vinegar and sorrel. Also add whatever liquid collected when you diced the tomatoes and red pepper. Simmer on low until heated through. The sauce should be slightly thickened but still be saucy and pour easily.
Stir in the remaining 2 tbsp. of olive oil and season with salt and cayenne pepper.