I invite you to watch a delicious and easy to prepare recipe for tomato sauce with kapia peppers, which you can preserve in jars to enjoy the taste of summer throughout the year. This tasty sauce is perfect for bringing the freshness and delicious aroma of tomatoes and kapia peppers to any of your meals.

To prepare this sauce, you don't need advanced culinary skills, and the ingredients are simple and easy to find. We will start with ripe, sweet and juicy tomatoes, which we will combine with kapia peppers to get an explosion of flavors and colors. The sauce is perfectly seasoned with aromatic herbs and garlic, making it suitable for a variety of dishes, from pasta and pizza to grills and sandwiches.

What makes this recipe special is the way we can preserve the taste of summer in jars, so we can enjoy it even during the cold season. Here you will find all the necessary steps to jar the sauce and keep it in optimal conditions to maintain its freshness and authentic taste.

So, if you want to bring a note of freshness and rich flavors to your menu throughout the year, don't miss this easy and delicious recipe. Let's get started and bring the taste of summer into your kitchen!

Ingredients for the Tomato Sauce with Kapia Peppers in a Jar recipe are below in the description, and the step by step Tomato Sauce with Kapia Peppers in a Jar recipe is in the video.

Chef Paul Constantin wishes you, enjoy your meal!
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Ingredients for Tomato Sauce with Kapia Peppers in a Jar:
3 kg tomatoes;
2 kg kapia peppers;
2 garlic heads;
150 ml olive oil;
3 teaspoons sea salt;
1 tablespoon dried thyme;
1 tablespoon dried basil;
8-10 g sugar;
1 pinch of hot pepper flakes;
1 teaspoon pepper;
5 celery leaves;
3 brown Champignon mushrooms;

The tomatoes and peppers are cooked in the oven at 180 degrees, for about an hour, then the vegetable pulp is boiled with spices for 2 hours on moderate heat. The resulting sauce is then chopped and put into sterilized bottles or jars at 150 degrees for 10-15 minutes, and left to cool completely for about 2-3 days.
Enjoy your meal!

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Author, Camera & Editor: Paul Constantin
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