- 1lb of fresh or frozen red, yellow, and green peppers
- 1 medium red onion
- 1 clove of garlic
- 1/2 cup of olive oil
- 1.5 cups of water
- 3 heaping teaspoons of tomato paste
- 1/2 teaspoon of salt
Time - 30 minutes
- Preparation - 5 minutes
- Cooking - 25 minutes
Preparation
- If using fresh peppers, wash and slice the peppers
- Peel the onion and slice in half rounds
- Chop the garlic
- Place the peppers, onion, garlic, and olive oil in a large sauté pan
- Cook on medium-high heat for 15 minutes until the vegetables are softened
- Add the tomato paste, water, salt and cook for another 10 minutes. Note that depending on the tomato paste used you may need to add more or less paste to achieve the desired richness
- If preparing a vegan and non-vegan option, set aside the desired amount of sauce as the vegan option. You can then add some shrimp to the peppers and onions and cook for an additional 7 minutes. Or, if you prefer to add chicken, sauté some diced chicken in a separate pan with a small amount of olive oil. Once cooked, add to the pepper and onions.
- Your sauce is now ready to be paired with the pasta or rice of your choosing. Enjoy!