This sauce may be very tasty and is mainly used to accompany meats, poultry and greens.
Substances
Bell peppers, one pink and one inexperienced
Onions, 1
Tomatoes, 3
Garlic, 2 cloves
Vegetable broth, one cup
Chopped parsley, two tablespoons
Laurel, 2 leaves
Oregano, thyme, salt and floor chili, to style
Olive oil, two tablespoons
Preparation
– Wash the bell peppers, take away the seeds and ribs, and reduce them into strips roughly 5mm large.
– Peel the onion and reduce it into not very skinny slices.
– Peel the garlic and crush it.
– Lower the pores and skin of the tomatoes on the base within the form of a cross and put them in boiling water for 2 or three minutes.
– Take away, take away the pores and skin from the tomatoes and reduce them into cubes.
– Warmth the oil in a big frying pan or pot.
– Add the garlic, onion and bell peppers.
– Salt, stir and decrease the warmth somewhat.
– Cook dinner for about ten minutes.
– Add the tomatoes, floor chili, oregano, thyme and bay leaf.
– Cook dinner for about 20 extra minutes, including broth as needed and stirring sometimes.
Serve sizzling, sprinkled with chopped parsley.
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