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Simple pasta with tomato, bell bell pepper and basil

Tomeco

Tomeco

dinner

60

minus

Recipe for

4

person

persons

60
minutes
600 g San Marzano tomatoes
2 red peppers
3 garlic cloves
1 shallot
1 tbsp extra virgin olive oil
Sea salt
Black pepper
300 g pasta
Fresh basil

Roadmap

  • Halve the peppers and remove the white pieces and seeds.
  • Rub well with olive oil and grill for 30 minutes in the oven at 220 °C.
  • Remove from oven.
  • Once they have cooled enough to hold, you can peel them.
  • After peeling them, set them aside for a while.
  • Slice the tomatoes and place in an ovenproof dish.
  • Coarsely chop the garlic and shallot.
  • Add them to the tomatoes.
  • Mix with 1 tbsp olive oil and season with salt and pepper.
  • Grill for 20 minutes in the oven at 200 °C.
  • Place tomatoes, garlic, shallot, peppers and a handful of fresh basil in a blender and blend until smooth.
  • Season with sea salt and black pepper.
  • Serve with pasta and top with fresh basil.

Tip: This is the ideal sauce to make in larger quantities and freeze.

Ingredients

for

4

persons

person

Coöperatie Hoogstraten - Vector logo Hoogstraten

600 g San Marzano tomatoes

Coöperatie Hoogstraten - Vector logo Hoogstraten

2 red peppers

Coöperatie Hoogstraten - Vector logo Hoogstraten

3 garlic cloves

Coöperatie Hoogstraten - Vector logo Hoogstraten

1 shallot

Coöperatie Hoogstraten - Vector logo Hoogstraten

1 tbsp extra virgin olive oil

Coöperatie Hoogstraten - Vector logo Hoogstraten

Sea salt

Coöperatie Hoogstraten - Vector logo Hoogstraten

Black pepper

Coöperatie Hoogstraten - Vector logo Hoogstraten

300 g pasta

Coöperatie Hoogstraten - Vector logo Hoogstraten

Fresh basil

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

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Preparation

60

minus

  • Halve the peppers and remove the white pieces and seeds.
  • Rub well with olive oil and grill for 30 minutes in the oven at 220 °C.
  • Remove from oven.
  • Once they have cooled enough to hold, you can peel them.
  • After peeling them, set them aside for a while.
  • Slice the tomatoes and place in an ovenproof dish.
  • Coarsely chop the garlic and shallot.
  • Add them to the tomatoes.
  • Mix with 1 tbsp olive oil and season with salt and pepper.
  • Grill for 20 minutes in the oven at 200 °C.
  • Place tomatoes, garlic, shallot, peppers and a handful of fresh basil in a blender and blend until smooth.
  • Season with sea salt and black pepper.
  • Serve with pasta and top with fresh basil.

Tip: This is the ideal sauce to make in larger quantities and freeze.

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  • Halve the peppers and remove the white pieces and seeds.
  • Rub well with olive oil and grill for 30 minutes in the oven at 220 °C.
  • Remove from oven.
  • Once they have cooled enough to hold, you can peel them.
  • After peeling them, set them aside for a while.
  • Slice the tomatoes and place in an ovenproof dish.
  • Coarsely chop the garlic and shallot.
  • Add them to the tomatoes.
  • Mix with 1 tbsp olive oil and season with salt and pepper.
  • Grill for 20 minutes in the oven at 200 °C.
  • Place tomatoes, garlic, shallot, peppers and a handful of fresh basil in a blender and blend until smooth.
  • Season with sea salt and black pepper.
  • Serve with pasta and top with fresh basil.

Tip: This is the ideal sauce to make in larger quantities and freeze.

Recipe for

4

person

persons

60
minutes
600 g San Marzano tomatoes
2 red peppers
3 garlic cloves
1 shallot
1 tbsp extra virgin olive oil
Sea salt
Black pepper
300 g pasta
Fresh basil

Roadmap

Find out where your strawberries come fromDiscover where your berries come fromDiscover where your cherries come fromDiscover where your tomatoes come fromDiscover where your peppers come fromDiscover where your specialties come from
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