How to Make a Turkish Red Pepper and Tomato Sauce

Turkish red pepper and tomato sauce is a flavorful staple in Mediterranean cuisine, known for its vibrant taste and versatility in many dishes. Whether you want to enhance your grilled meats, pasta dishes, or even as a dipping sauce, this recipe will guide you through the process of making your own. Follow these steps to create a delicious sauce that captures the essence of Turkish flavors.

Ingredients

  • 2 large red bell peppers
  • 2 ripe tomatoes
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon red pepper flakes (optional for heat)
  • Salt and pepper to taste
  • 1 tablespoon fresh lemon juice
  • Fresh parsley for garnish (optional)

Instructions

Step 1: Prepare the Vegetables

Start by washing the red bell peppers and tomatoes thoroughly under running water. Cut the red bell peppers in half, remove the seeds, and slice them into smaller pieces. For the tomatoes, you can blanch them for easier peeling: score the base with a small 'X', drop them in boiling water for about 30 seconds, and then transfer them to an ice bath. Peel off the skins and chop the tomatoes.

Step 2: Roast the Peppers

Preheat your oven to 400°F (200°C). Place the halved red bell peppers on a baking tray lined with parchment paper, skin side up. Drizzle with a tablespoon of olive oil and roast in the oven for about 20-25 minutes, or until the skin is charred and blistered. Once done, remove them from the oven and let them cool slightly. Once cooled, peel off the charred skin.

Step 3: Cook the Sauce

In a medium saucepan over medium heat, add the remaining olive oil. Once hot, add the minced garlic and sauté until fragrant (about 1 minute). Be careful not to burn the garlic. Then, add the roasted red peppers and chopped tomatoes to the saucepan. Stir the mixture and season with salt, pepper, and red pepper flakes if you desire some heat.

Step 4: Simmer and Blend

Reduce the heat to low and let the sauce simmer for about 20 minutes, allowing the flavors to meld beautifully. After simmering, remove from heat and let it cool slightly before blending. You can use an immersion blender for a smooth texture or transfer the mixture to a blender for a silky sauce.

Step 5: Finish the Sauce

Once blended to your desired consistency, return the sauce to the heat and add the lemon juice. Adjust the seasoning if necessary. Let it simmer for an additional 5 minutes to incorporate the flavors fully. If you prefer a thicker sauce, cook it a little longer to reduce the liquid.

Serving Suggestions

This Turkish red pepper and tomato sauce can be served in various ways:

  • As a topping for grilled meats or fish.
  • Mixed with pasta for a rich and savory meal.
  • As a dip for warm bread or pita.
  • Drizzled over roasted vegetables.

Storage Tips

Allow the sauce to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to one week or frozen for up to three months. Reheat gently on the stove or in the microwave when ready to use.

Now that you know how to make a delicious Turkish red pepper and tomato sauce, experiment with various dishes and enjoy the taste of the Mediterranean in your own kitchen!