Red pepper and tomato salsa
- 1 kg tomatoes peeled and chopped
- 4-5 big red pepperes chopped
- 1 tablespoon coconut sugar
- 2 dl tomato puree
- 4 tablespoons olive oil
- 1/2 cup parsley chopped
- 6-7 cloves garlic minced
- salt to taste
In a large pot, heat 4 tablespoons of olive oil over medium heat. Add chopped red peppers and cook for 5-10 minutes.
Now add the tomato puree, chopped tomatoes, parsley, garlic, salt and coconut sugar.
Lower the heat and simmer for 1 hour, stirring every 5 minutes or so to prevent the sauce on the bottom of the pot from burning.
Check the seasonings and add more salt or spices if needed.
Serve with pasta and falafel