I'm one of those people that can't eat tomatoes, and found that unless you make it yourself, tomatoes are found in pretty much everything! This sauce actually started life in a pickling book my gran gave me from the 1950's. Needless to say it made about a hell of a lot of sauce. And took a day to make lol. (It started with 4 pounds of peppers)
I've dabbled and altered it a lot since then and now, I have a recipe that can be used to make a quick dinner, that is versatile and tastes pretty darned awesome too. The concept is still the same, the timing and amounts, are a lot less, but can be multiplied as needed. After making this, I find that I don't really miss having the use of tomatoes, try it, you'll understand why once you've had a taste.
4 average sized Red peppers (Capsicum) I use California Wonder, they're nice and sweet. (I know I say red peppers, but I ran out the other day and used Yellow, Orange and green, the results were just as yummy)
1 large onion finely diced. (Spanish or Red it doesn't matter)
2 teaspoon of Olive oil
1/2 pint vegetable stock. (or Chicken Stock)
1 1/2 tablespoon White Cider vinegar
Pinch of salt
Oregano (Optional depending on use, Basil also works)
If you like spice, add diced chillies, Paprika and chilli powder to the recipe.
Preparation:
Cover an oven tray with foil, halve the peppers and place them skin side up on the tray and drizzle with a little oil. Place under a grill and singe the skin (blacken the peppers), remove from the grill and skin the peppers. If you have a kitchen blow torch, use that instead, or if you're using a gas stove, place whole peppers carefully onto the flame, use tongs (not fingers) to move the peppers. Chop into small dice.
Dice the onion and place in a saucepan with olive oil, sprinkle with salt. (This dehydrates the onion) and cook on low heat softening the onion without colouring. Add the peppers and vegetable stock and bring to the boil, then allow to simmer for 15 mins. Add the Cider Vinegar and Oregano if you are using it. Check the seasoning and remove from the heat. In a food processor, blitz the sauce until smooth. (You can leave chunks if you wish, that is up to you) Put sauce back in the sauce pan and on a medium heat reduce the liquid. Once the sauce has thickened, check the seasoning once more. If you are happy with the flavour and consistency remove from heat and use as required.
This sauce can be decanted in bottles and Jars and kept in a cool dry place for weeks. It's great on pasta and is a tasty alternative on pizza. It also make s a great base sauce for Bolognaise and if you thicken with cornflour or arrowroot, and leave it chunky it makes a tasty relish on burgers.
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