Crema de tomate y pimiento rojo confitado

Ingredientes

• 1/2 cup tomatoes (~2 lg. Roma tomatoes, diced)
• 1 cup yellow onion (diced)
• 1/2 cup red bell pepper (diced)
• 1-2 garlic cloves (minced)
• 2 1/2 Tablespoon olive oil
• Salt (to taste)

Preparación

1. 1

   Remove tomato skins: make a cross-slit in the top of the tomatoes. Bring a saucepan of water to a boil and add the tomatoes for 1 minute. Remove tomatoes and put them in an ice bath. Remove and peel off the skins. Cut the tomatoes into quarters, remove their seeds, and then dice the flesh.

2. 2

   Heat a ceramic pot or dutch oven over medium heat (stainless steel and tomatoes can react to have a metallic taste so it's best to avoid those). Add the olive oil. Once hot, add the diced onion and cook for 5-7, stirring occasionally, until tender. Add the tomatoes, red bell pepper, and garlic. Add a pinch of salt. Simmer with a lid for 30 minutes.

3. 3

   After the 30 minutes have passed, remove the lid and continue simmering for another 30 minutes, stirring occassionally. Other the hour, the consistency will become more jam-like.

4. 4

   Taste for salt levels and adjust as needed. Remove from heat and let cool; serve room temperature or warm.