Tomato and Sweet Pepper Sauce

Name: Tomato and Sweet Pepper Sauce
Yield: Yield: Enough For One Recipe Bellahat
Cuisine: United States
Ingredients: 1½ cups diced sweet red and yellow peppers (look for the long, narrow, thin-fleshed frying red peppers such as Cubanelle, or, even better, local heirloom varieties; if unavailable, substitute finely diced red or yellow bell peppers; or add a little finely chopped, thin-fleshed, mildly hot red pepper such as Hungarian wax pepper); Salt and freshly ground black pepper; 2 pounds fresh plum tomatoes (if you have access to a farmers’ market, look for heirloom varieties; I’ve particularly enjoyed a deep-flavored, juicy yellow plum tomato.); 3 tablespoons best-quality extra virgin olive oil; 1½ cups chopped onion; 2 tablespoons chopped fresh cilantro; Juice of 1 lemon

Preparation info

Yield: Enough For
One
Recipe Bellahat

Difficulty
Easy

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

Try this cilantro-scented sauce when beautifully fresh tomatoes and peppers are in season …

Ingredients

2 pounds fresh plum tomatoes (if you have access to a farmers’ market, look for heirloom varieties; I’ve particularly enjoyed a deep-flavored, juicy yellow plum tomato.)
3 ta

Americas
United States
Sauce
Spicy
Vegan
Gluten-free

Method

Prepare the tomatoes: bring a 6-quart pot of water to a boil. Add the tomatoes and cook for 60 to 90 seconds. Using tongs, transfer them one by one to a large bowl to cool slightly. Peel off the skins; they should come off quite easily. Cut off and discard the stem end of each tomato and chop the tomat