Tomato and Pepper Spread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 178 cal. | (8 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 25.4 μg | (42 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 111 μg | (37 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 173 mg | (182 %) | ||
| Potassium | 535 mg | (13 %) | ||
| Calcium | 26 mg | (3 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 27 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 22 g |
Ingredients
- Ingredients
- 500 grams red Bell pepper
- 500 grams Tomatoes
- 1 red chili pepper
- 2 garlic cloves
- 3 Tbsps olive oil
- 3 Tbsps White vinegar
- 3 Tbsps sugar
- salt
- freshly ground peppers
Preparation steps
Preheat the oven to 250°C (approximately 475°F). Line a baking sheet with parchment paper. Rinse the peppers, halve lengthwise, remove seeds and white ribs and place skin-side up on the baking sheet. Bake until the skin turns black and starts to bubble. Take out the halves, cover with a damp kitchen towel and let stand briefly. Remove the skin and cut the flesh into small cubes.
Blanch the tomatoes in a pot of boiling water, peel and chop. Rinse the chile and chop with or without seeds as desired. Peel and finely chop the garlic. Heat 2 tablespoons of oil in a skillet and saute the garlic until translucent. Add the tomatoes and 5 tablespoons of water and simmer over medium heat, stirring occasionally for 30 minutes. Add the peppers and the remaining ingredients, cover and simmer, stirring occasionally for 60 minutes. Add a little water if the pan is getting dry. Let cool and spoon into glasses or jars. serve the pepper spread on bread.
