The beauty of this recipe is that you can leave out or substitute so many of the ingredients and it will still be wonderful! If you have a bumper crop of tomatoes in your garden, you can make this and freeze in ziplock bags.
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Ingredients
olive oil 1 onion, diced 1 small red bell pepper, chopped 2 cloves garlic, minced 4 - 6 tomatoes, diced and peeled (may substitute canned) 3 tbsp tomato paste 1/2 tsp oregano 1/2 tsp Tabasco sauce 1/2 tsp red pepper flakes, crushed 2 tsp Balsamic vinegar 1 tsp sugar 1/4 tsp paprika 1 tsp salt 1/2 tsp black pepper 1/4 cup capers 1/3 cup fresh basil, chopped fine |
- (If you really want to peel the tomatoes, boil a big pot of water. With a slotted spoon, dip the tomatoes in the water for only about 20 seconds each. Remove and dip in ice water until cool. The skins slide off.)
Steps
- In a large pot, add little olive oil, sauté onions and peppers until just translucent over medium-low heat.
- Add in diced tomatoes (drain, if using canned) and seasonings (except fresh basil).
- Cook over low heat (uncovered) until tomatoes are tender and some of the liquid has evaporated. Stir in tomato paste and capers and cook a bit longer.
- Serve over cooked pasta of your choice, garnished with chopped basil.
