Roasted Green Peppers with Tomato Sauce

🧂 Ingredients

• 5 pcs tomatoes

  rose
• 2 onions
• 2 carrots
• 1 head garlic
• 8 medium green peppers
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp oregano
• 1 tsp sugar

Instructions

• 1 Wash well the peppers under running water and arrange them on a tray lined with
  baking paper
• 2 Place them in the preheated oven for 10-15 minutes or until the pepper crust
  becomes burnt
• 3 When ready, take them out of the oven and transfer to a bowl, cover the pepper
  with a cling film and let them sit for about 10 minutes. You do that so that the
  skin falls off the peppers evenly without any extra effort and without removing
  the tail
• 4 Chop the garlic, onion and the carrots
• 5 Heat a pan over medium heat, pour sunflower oil into it, and add the diced
  onions, carrots, and garlic. Saute everything for about 5 minutes or until it
  softens
• 6 Cut tomatoes in half and then in thin slices. Then add the slices of tomatoes to
  the pan, sprinkle with a little sugar, season with salt, pepper, oregano, or
  thyme and mix everything together
• 7 Cover the pan with a lid and simmer for about 15 minutes, stirring occasionally
• 8 Take off the lid and let the stew simmer for another 10 minutes at low-medium
  heat for the excess liquids to evaporate
• 9  Turn off the stove and sprinkle with chopped parsley on top
• 10 Pour some tomato sauce on a deep plate then add a couple of roasted peppers on
  top and serve

Nutrition Info