Ingredients
b
3 bell peppers (any colours)
m
3 medium onions (cut into strips)
p
2 pickles (small, finely diced)
s
500 ml strained tomatoes (passata)
w
200 ml white wine
w
2 tbsp white vinegar
t
5 tbsp tomato paste
t
3 –4 tbsp pickle water (from the pickle jar)
t
3 –4 tbsp olive oil
f
1 tbsp fresh parsley (chopped)
c
1 tsp chili flakes (adjust to taste)
s
1 tsp sweet paprika
b
½ tsp black pepper
s
½ tsp salt
Directions
1
Wash the bell peppers, remove the cores, and slice into thin strips.
b
3 bell peppers (any colours)
2
Peel and slice the onions into thin strips.
m
3 medium onions (cut into strips)
3
Finely dice the pickles and chop the parsley.
p
2 pickles (small, finely diced)
f
1 tbsp fresh parsley (chopped)
4
Heat olive oil in a large pan over medium heat.
t
3 –4 tbsp olive oil
5
Add the bell pepper strips and sauté for 5 minutes until slightly softened.
6
Add the onion strips to the pan and cook for another 10 minutes, stirring occasionally, until the vegetables are tender but still have a bit of bite.
7
Optionally, sprinkle 1–2 tsp of sugar over the vegetables to balance acidity.
8
Stir well and let the sugar caramelize for 1–2 minutes.
9
Add the tomato paste and mix thoroughly.
t
5 tbsp tomato paste
10
Deglaze the pan with white wine, stirring to combine, and let it reduce by half (about 5–7 minutes).
w
200 ml white wine
11
Add strained tomatoes, vinegar, pickle water, and diced pickles. Mix everything together.
s
500 ml strained tomatoes (passata)
w
2 tbsp white vinegar
t
3 –4 tbsp pickle water (from the pickle jar)
p
pickles (small, finely diced)
12
Reduce the heat to low and let the sauce simmer gently for 15 minutes, stirring occasionally.
13
Season the sauce with salt, pepper, chili flakes, and paprika to taste.
s
½ tsp salt
b
½ tsp black pepper
c
1 tsp chili flakes (adjust to taste)
s
1 tsp sweet paprika
14
Stir in the chopped parsley.
15
If the sauce is too thin, mix a small amount of cornstarch with water.
