
First, chop a red bell pepper and an onion.
Pour two tablespoons of olive oil into a large skillet and turned the heat to medium. Next, add the onions and red bell peppers. Cook the onions and peppers over medium heat, stirring regularly.
After the onions are just slightly brown and the peppers are getting soft, add two cloves of garlic (I just use my garlic press, but you can chop it if you don't own a garlic press...and you will probably soon buy a garlic press because your hands will smell like garlic for a few days after handling it while chopping) and stir for about a minute.
Then add one 15 oz. can of tomato sauce, one 6 oz. can of tomato paste, one tablespoon of apple cider vinegar, 2 tablespoons of brown sugar, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, and a dash of cinnamon and stir it all together. Let the sauce cool slightly then spoon it into the blender and puree it until it is fairly smooth.
Link to original recipe at Pinch My Salt.
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