Empty My Fridge
Greek Tomato & Red Pepper Sauce
Ingredients
- Onion · finely chopped1
- Garlic · grated2–4
- Olive oil¼ cups
- Tomato1 jar
- Bell pepper · roasted drained1 jar
- Saltto taste
- Black pepperto taste
- Chili flake · crushed flakes
- Honey1 tsp
- Oregano · dried1 tsp
- Finely chopped fresh herbs¼ cups
Instructions
- Heat the olive oil in a saucepan over medium heat. Add the chopped onion and cook until soft and golden, about 8–10 minutes.
- Add the grated garlic and cook for 30–60 seconds, until fragrant.
- Add the tomatoes, roasted red peppers, salt, black pepper, red pepper flakes (or green chile), oregano and honey.
- Stir and cook uncovered over medium heat for about 25 minutes, stirring now and then, until the sauce thickens and the vegetables break down.
- Taste and adjust the seasoning.
- Take off the heat and stir in the chopped fresh herbs.
- Cool, then transfer to jars or containers. Refrigerate for up to 1 week, or freeze for longer storage.
Summarized from Dimitra's Dishes's video. Watch it for the details.
More recipes with
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.