Tomato Sauce with Bell Peppers and Garlic

Introduction

You cook diced tomatoes, onion, garlic, and two bell peppers down into a loose, spiced sauce with paprika, cumin, and coriander. The covered 15–20 minute simmer gives you a sauce with softened vegetables and a rounded flavor, and it works for a weeknight meal, meal prep, or as a base to serve with rice, eggs, bread, or fried foods.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 4

Ingredients

• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 6 large ripe tomatoes, diced
• 1 teaspoon ground paprika
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ¼ teaspoon ground black pepper
• Salt, to taste
• 1 cup water

Instructions

1. Heat the vegetable oil in a large saucepan over medium heat.
2. Add the chopped onion and minced garlic to the pan. Sauté until the onion becomes translucent and fragrant.
3. Stir in the diced green and red bell peppers. Cook for a few minutes until they begin to soften.
4. Add the diced tomatoes to the pan, along with the ground paprika, ground cumin, ground coriander, and ground black pepper. Stir well to combine the ingredients.
5. Pour in the water and season with salt to taste. Stir again to ensure the spices are evenly distributed.
6. Bring the mixture to a simmer, then reduce the heat to low. Cover the saucepan and let the akarange cook for about 15-20 minutes, or until the tomatoes have softened and the flavors have melded together.
7. Taste the sauce and adjust the seasoning if needed, adding more salt or spices according to your preference.
8. Once the akarange is cooked to your liking, remove the saucepan from the heat.

Variations

• Swap the green bell pepper for another red, yellow, or orange bell pepper if you want a sweeter sauce with less bitterness.
• Replace the ground paprika with smoked paprika for a deeper, more savory flavor without changing the method.
• Blend the finished sauce after the last step if you want a smoother texture for pasta, rice bowls, or as a dipping sauce.
• Use vegetable broth instead of the 1 cup water if you want a fuller, more savory base.
• Add a pinch of chili flakes with the paprika, cumin, and coriander if you want noticeable heat in the finished sauce.

Tips for Success

• Keep the heat at medium when cooking the onion and garlic; if the garlic browns, the sauce can taste bitter.
• Dice the bell peppers and tomatoes into similar-size pieces so they soften at about the same rate.
• Let the bell peppers soften before adding the tomatoes, or they can stay slightly firm after the simmer.
• Keep the sauce at a gentle simmer once covered; a hard boil can reduce the liquid too quickly and make the bottom catch.
• Taste after the 15–20 minute cook and adjust the salt then, since the tomato flavor will be more concentrated.

Storage and Reheating

Let the sauce cool, then transfer it to an airtight container. Store it in the fridge for up to 4 days or freeze it in a freezer-safe container for up to 3 months.

Reheat on the stovetop over low heat, stirring occasionally, until hot through. If it has thickened in the fridge or freezer, add a small splash of water while reheating; for single portions, the microwave works well in 30-second intervals, covered loosely and stirred between intervals.

FAQ

Can you use canned tomatoes instead of 6 large ripe tomatoes?

Yes. Use a similar volume of diced canned tomatoes, and simmer a few minutes longer if the sauce starts out looser.

Can you make the sauce smoother?

Yes. Blend it after cooking if you want a more uniform texture and less visible pepper and tomato pieces.

How do you know when the sauce is done?

The tomatoes should look broken down, the peppers should be tender, and the liquid should taste like a sauce rather than separate vegetables in water.

Can you make it without much added salt?

Yes. Since the flavor mostly comes from tomatoes, peppers, garlic, and spices, you can keep the salt low or leave it out and season individual servings later.