- 1 Red Bell pepper
- 2 Scallions
- 1 Garlic clove
- 1 Onion
- 2 tablespoons Olive oil
- 300 milliliters crushed Tomatoes
- 100 milliliters Instant vegetable broth
- 1 teaspoon Cumin seeds
- 1 teaspoon Sugar
- Salt freshly ground pepper
Quarter bell pepper, remove seeds and ribs, rinse and dice. Rinse and finely chop scallions. Peel and dice garlic and onion.
Heat olive oil in a pot and saute onion and garlic for a few minutes. Add pepper and scallions and saute for about 5 minutes on medium heat.
Rinse oregano, shake dry, pluck off leaves and chop finely. Combine tomatoes, vegetable broth, oregano, cumin seeds and sugar and simmer on medium heat for about 20 minutes, stirring often. Season with salt and pepper. Place peppers with tomato sauce into a preserving jar and seal well. Serve as needed.