Fried peppers in tomato sauce
Description
The dish is prepared without unnecessary complications. This tasty vegetable dish can even be served during Lent — it's truly fasting-friendly and low in calories. To prevent oil from splattering while frying the peppers, cover the pan with a lid. The dish is especially delicious when served with sour cream. The ready dish can now be served.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Wash the tomatoes in water, remove the green cores from the vegetables, and cut them into small cubes.
- 3
Step 3
Peel the onion, rinse it in water, and finely dice half of it. Heat 20 ml of vegetable oil in a skillet, add the diced onion, and sauté for about 2 minutes.
- 4
Step 4
Then add the tomato slices, salt, and sugar. Optionally, you can add dried ground herbs such as oregano, basil, thyme, etc. Simmer the sauce for about 5–7 minutes over medium heat until tender, then turn it off.
- 5
Step 5
Wash the peppers in water and dry them with paper towels to remove excess moisture. Heat the skillet, adding the remaining vegetable oil. Place the peppers in the skillet, reduce the heat to medium, cover the skillet with a lid, and cook the vegetables for 3-4 minutes on each side. Always use a lid; otherwise, the peppers will splatter and the oil will spray in all directions.
- 6
Step 6
Once you have roasted the pepper on all sides, you can turn off the heat.
- 7
Step 7
Place the fried peppers on a plate and add the tomato sauce. Serve the dish hot, although it is also delicious when cold.