Ingredients
- 2 medium red sweet peppers
- 2 tablespoons tomato paste
- 1 teaspoon sugar
- 1 teaspoon fresh thyme (or ¼ teaspoon crushed and dried thyme)
- ¼ teaspoon salt
- Dash of red pepper flakes
- 1 clove garlic, chopped
Make it step by step
- Roast the peppers:
- Cut peppers into quarters and remove stem, seeds, and membranes.
- Line a baking sheet with foil. Place peppers down on foil, skin side up and press each segment to lie flat on sheet.
- Bake in an oven at 425 °F for 20 minutes or until skin is blackened and blistered.
- Remove peppers from oven and place in a paper bag. Close bag and let cool for 10 minutes.
- Peel and discard skins.
- Place peppers in a food processor, cover and blend until finely chopped.
- Add tomato paste, sugar, thyme, salt, red pepper flakes and garlic. Cover and blend until smooth.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.