Peppers in Tomato Sauce | Saveur
These peppers are eaten over veal cutlets or used as a pasta sauce.
Ingredients
- 1 Tbsp. coarse kosher salt
- <sup>1</sup>⁄<sub>4</sub> cup sugar
- <sup>1</sup>⁄<sub>2</sub> tsp. white vinegar
- <sup>1</sup>⁄<sub>4</sub> cup tomato paste
- 5 allspice berries
- 5 cloves
- <sup>1</sup>⁄<sub>4</sub> cup vegetable or olive oil
- 7 red bell peppers, cored, seeded, and quartered
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