Juicy fried peppers with aromatic tomato sauce is a very easy-to-prepare dish that came to us from distant Moldova. You can serve it as a main course or as a side dish. It goes well with any porridge, mashed potatoes or chips.
Ingredients:
- 2 kg of bell pepper;
- 5 large onions;
- 1.5 kg of ripe tomatoes;
- 170 ml sunflower oil (for frying);
- 1 tbsp. l. Sahara;
- black pepper and salt.
Preparation:
- Wash the tomatoes, carefully cut the green part of the core. Cut the pulp into small cubes, but do not grind with a blender, otherwise, you just get tomato juice.
- Pour 50 ml of oil into a thick-walled saucepan, place it on the fire and heat well.
- Peel the whole onion, cut into cubes, put in hot oil and simmer until tender, covering the pan with a lid.
- Choose a sufficiently large and fleshy pepper, wash thoroughly and dry with paper towels.
- Pour 120 ml of oil into the cauldron and heat it up. Put whole bell pepper in hot oil and fry it from all possible sides, covering the cauldron with a lid. Note that frying in a cauldron is very convenient, since during the frying process, pepper sprinkles with oil.
- Put the tomatoes in the stewed onions, mix everything and stew again, only without the lid and until the juice is evaporated. At the same time, in order for the juice to be as small as possible, you need to choose not juicy, but fleshy tomatoes.
- Put the fried peppers in any container and cover with a lid. This procedure will help it become softer and tastier.
- Pour sugar, salt and black pepper into thickened tomato sauce. Mix everything, bring to a boil and turn off.
- Peel the soft and cooled pepper from the exfoliated films, arrange in portions on plates, pour over the sauce and serve with the bread
