Roasted Bell Peppers with Tomato Sauce

Ingredients

• 4 bell peppers, halved and deseeded 4 bell peppers, halved and deseeded
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 can diced tomatoes (400g) 1 can diced tomatoes (400g)
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 14g, 8g
• Protein: 2g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Place the bell pepper halves on a baking sheet, cut side up.
3. 3.
   Drizzle the bell peppers with olive oil and season with salt and pepper.
4. 4.
   Roast the bell peppers in the preheated oven for 20-25 minutes, or until they are tender and slightly charred.
5. 5.
   In the meantime, heat olive oil in a pan over medium heat.
6. 6.
   Add the chopped onion and minced garlic to the pan and sauté until they are translucent and fragrant.
7. 7.
   Pour in the diced tomatoes and add the dried thyme and oregano.
8. 8.
   Season the tomato sauce with salt and pepper to taste.
9. 9.
   Simmer the sauce for 10-15 minutes, allowing the flavors to meld together.
10. 10.
    Once the bell peppers are roasted, remove them from the oven and let them cool slightly.
11. 11.
    Spoon the tomato sauce over the roasted bell peppers.
12. 12.
    Garnish with fresh basil leaves.
13. 13.
    Serve the Roasted Bell Peppers with Tomato Sauce warm or at room temperature.

Treat your ingredients with care...

• Bell peppers — To easily remove the skin after roasting, place the roasted bell peppers in a bowl and cover it with plastic wrap. Let them steam for 10 minutes, then the skin will peel off easily.
• Diced tomatoes — If you prefer a smoother sauce, you can use crushed tomatoes instead of diced tomatoes.

Tips & Tricks

• For an extra kick of flavor, add a pinch of red pepper flakes to the tomato sauce.
• Serve the dish with a sprinkle of grated Parmesan cheese for a cheesy twist.
• Experiment with different colors of bell peppers to create a visually stunning presentation.
• If you prefer a sweeter sauce, you can add a teaspoon of honey or maple syrup to the tomato sauce.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Roasted Bell Peppers with Tomato Sauce as an appetizer or a side dish. It pairs well with crusty bread or can be enjoyed on its own.

Presentation advice

Arrange the roasted bell peppers on a platter and drizzle the tomato sauce over them. Garnish with fresh basil leaves for a pop of color.