Abner & Amanda's Sudano Peppers

Sudano Peppers

byAmanda Sudano Ramirez and Abner Ramirez
Total 30 mins, includes cooling time
Active 20 mins
Makes 4 servings
  • 5 tablespoons extra virgin olive oil
  • 2 garlic cloves, thinly sliced
  • 2 green bell peppers, cut into 1 1/2-inch squares
  • 1 teaspoon kosher salt
  • 2 tablespoons tomato paste
  • One 28-ounce can peeled whole plum tomatoes
  • Fresh basil leaves
    1. In a skillet over medium heat, drizzle in 3 tablespoons of the olive oil. When hot, add the garlic slices and sauté for a few minutes, being careful that they don’t burn. Add the peppers and salt. Turn the heat to medium-high and sauté until the peppers start to soften. Add the tomato paste and cook for 1 minute with the peppers.
    2. In a large bowl, pour in the canned tomatoes. Use a fork or knife to slice the tomatoes, or use your hand to mash them. Pour them along with all juices into the skillet. Turn the heat to low and simmer until the tomatoes cook down, 10 to 15 minutes.
    3. Turn off the heat. Tear pieces of fresh basil and add them to the pan. Drizzle with the remaining 2 tablespoons oil and taste for seasoning. Serve with meatballs or use as a sauce over pasta.