Tomato and Sweet Pepper Sauce

Name: Tomato and Sweet Pepper Sauce
Yield: Yield: 6–8 servings
Ingredients: 1½ cups chopped onions (scant ½ pound); 1½ cups diced sweet red peppers (look for the long, narrow, thin-fleshed frying 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, like Hungarian wax pepper); 2 tablespoons olive oil; 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); Salt and freshly ground black pepper; 2 tablespoons chopped fresh cilantro; 1 tablespoon excellent-quality extra-virgin olive oil; Juice of 1 lemon

Preparation info

Yield:
6–8
servings

Difficulty
Easy

Appears in

The Gefilte Variations

By Jayne Cohen

Published 2000

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)
2 tablespoons

Sauce
Gluten-free
Vegan
Jewish

Method

Prepare the tomatoes. Bring a 6-quart saucepan of water to a boil. Add the tomatoes and cook for 60–90 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 eac