Baked bell pepper puree – the low histamine alternative to tomato paste
29. June 2017
I love tomatoes over everything. When I found out I suffered from a histamine intolerance, not being able to eat them anymore was the worst news. Unfortunately until today it´s the food that I can tolerate least of all besides soybeans. What is life without noodles with tomato sauce and pizza from an Italian restaurant? Well, surely it is something different, but you only need good alternatives to be able to still enjoy your pasta.
This aromatic bell pepper puree is the basis for great pasta sauces, pizza topping, chilli and much more. The preparation is certainly somewhat more elaborate than opening a can of sieved tomatoes or a tube tomato paste. But it’s definitely worth it, even for non-allergy sufferers.
I usually cook the puree in larger quantities and pour it into sterile jars so it stays fresh in the fridge for a long time. This recipe makes about 4 servings of my pasta sauce!
Have fun with the recipe!
Dairy - free
For 4 servings
8 red bell peppers (about 1 kilo)
Or more depending on how much you want to prepare
2-3 preserving jars
Preheat the oven at the highest level (if possible grill) and cover 2 baking sheets with baking paper
Wash and dry the bell pepper, remove the cores, quarter it, and spread with the skin side up on the baking sheet
Now slide the sheets individually into the oven and bake on a medium rail for about 15-20 minutes. It is important that only one sheet is kept in the oven to get an ideal result. The bell pepper skin gets black spots in time and burns. It should be exactly like this!
Remove the tray from the oven, set aside and cover the peppers with a damp kitchen towel. Let it cool down for about 20-30 minutes.
When the peppers are chilled the skin has to be peeled off. This is best done with a small kitchen knife and requires some patience. Only the aromatic pulp remains behind
Put the pulp in a blender and mix proberly. Now your bell pepper puree is ready and can be processed immediately.
Here is the link to my sauce recipe!
If you want to keep the puree, rinse some preserving jars with boiling water and fill in the puree. Close the lid tightly and turn to the head to cool down.