Breakfast Roasted Pepper and Tomato Sauce

Hello Dear Friends,

Last week, I made homemade baked tomato soup. The flavor of the tomatoes was so good that I roasted a little more than I needed for the soup. I also added some red bell pepper and village pepper next to the tomatoes.

After preparing the soup, I quickly threw the leftovers into the blender and made a sauce with the addition of 1 clove of garlic and a little olive oil. It was a very delicious and practical breakfast sauce without the need for a stove.

Before jarring, I drizzled a little more olive oil on it to prevent air from getting on it. Although it is not filled hot or canned, the sauce can be kept in the refrigerator for at least 1 month in this way. If you are going to use it open, you need to consume it faster.

Those who want to prepare more can divide them into portions instead of jars, put them in freezer bags and store them in the freezer throughout the winter.

You can use it not only for breakfast, but also for your pasta or soups.

Love…

Ingredients for Breakfast Roasted Pepper and Tomato Sauce Recipe

• 2 red bell peppers
• 2 green village peppers
• 2 large tomatoes
• 1 cloves of garlic
• salt
• 5 tablespoons of olive oil

How to Make a Breakfast Roasted Pepper and Tomato Sauce Recipe?

1. Wash the peppers and tomatoes. Cut the tomatoes into two parts, make 1-2 holes in the peppers with the help of a knife.
2. Arrange the peppers and tomatoes on a baking tray lined with greaseproof paper. Open the oven grill and bake for about 20 minutes.
3. Peel the roasted tomatoes and peppers. Remove the seeds from the peppers.
4. Add all the ingredients together with the garlic to the bowl of your blender.
5. Run the blender at short intervals and when the sauce reaches the desired consistency, transfer it from the blender to the jar. Add olive oil on it, close the lid of the jar and serve at breakfast. Processing