Peppers in Tomato Sauce

  • Serves

    makes 2 Pints


These peppers are eaten over veal cutlets or used as a pasta sauce.


  • 1 Tbsp. coarse kosher salt
  • 14 cup sugar
  • 12 tsp. white vinegar
  • 14 cup tomato paste
  • 5 allspice berries
  • 5 cloves
  • 14 cup vegetable or olive oil
  • 7 red bell peppers, cored, seeded, and quartered


Step 1

Stir together salt, sugar, vinegar, tomato paste, allspice, cloves, oil, and 2 cups water in a large saucepan and bring to a boil over high heat. Reduce heat to medium, add peppers to tomato sauce and cook until they are tender but firm, 10–15 minutes.

Step 2

Using a sterilized spoon, transfer hot peppers to 2 hot, sterilized pint canning jars. Pour hot tomato sauce over peppers. Put lids on jars and screw on bands. Process for 35 minutes at 10 lbs. pressure in a pressure canner. Remove jars from pot and allow to cool completely. Store in a cool, dark place for up to 1 year.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.