Ingredients with Measurements:
- 4 red bell peppers, roasted and peeled
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 cup vegetable oil
- 1/4 cup water
- 1 tbsp white vinegar
- 1 tbsp honey
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Roasting pan
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Place the red bell peppers on a roasting pan and roast in the oven for 20-25 minutes, or until the skin is charred and blistered.
3. Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and let them cool for 10 minutes.
4. Once the peppers are cool enough to handle, peel off the skin and remove the seeds and stems. Cut the peppers into strips and set them aside.
5. In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes, or until the onion is translucent.
6. Add the diced tomatoes, tomato paste, smoked paprika, dried thyme, dried oregano, salt, and black pepper to the skillet. Stir to combine.
7. Add the roasted red pepper strips to the skillet and stir to combine.
8. Add the water, white vinegar, and honey to the skillet and stir to combine.
9. Bring the mixture to a simmer and cook for 15-20 minutes, or until the sauce has thickened and the flavors have melded together.
10. Remove the skillet from the heat and stir in the chopped fresh parsley.
11. Transfer the ostropel to a blender or food processor and pulse until the sauce is smooth.
12. Serve the roasted red pepper ostropel hot with your favorite side dishes.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 160
Fat: 12g
Carbohydrates: 12g
Protein: 2g
Sodium: 600mg
Sugar: 8g
Substitutions for ingredients:
- You can use yellow or orange bell peppers instead of red bell peppers.
- You can use fresh tomatoes instead of canned tomatoes.
- You can use apple cider vinegar instead of white vinegar.
- You can use maple syrup or agave nectar instead of honey.
Variations:
- Add cooked chicken or shrimp to the ostropel for a protein boost.
- Use the ostropel as a sauce for pasta or rice.
- Add chopped olives or capers for a briny flavor.
- Use the ostropel as a topping for grilled vegetables or tofu.
Tips and tricks:
- To make the roasted red peppers easier to peel, place them in a paper bag or a covered bowl for 10 minutes after roasting.
- You can make the ostropel ahead of time and reheat it on the stove or in the microwave.
- The ostropel can be stored in an airtight container in the refrigerator for up to 5 days.
Storage instructions:
Store the ostropel in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat the ostropel on the stove or in the microwave until heated through.
Presentation ideas:
Serve the roasted red pepper ostropel in a shallow bowl or on a platter. Garnish with fresh parsley or chopped scallions.
Garnishes:
Fresh parsley, chopped scallions, or a sprinkle of smoked paprika.
Pairings:
- Serve the ostropel with crusty bread or pita for dipping.
- Pair the ostropel with a green salad or roasted vegetables.
- Serve the ostropel with grilled chicken or fish.
Suggested side dishes:
- Rice pilaf
- Roasted potatoes
- Grilled vegetables
- Steamed green beans
- Crusty bread or pita
Troubleshooting advice:
- If the ostropel is too thick, add a splash of water or vegetable broth to thin it out.
- If the ostropel is too thin, simmer it for a few more minutes to thicken the sauce.
Food safety advice:
- Make sure to wash your hands and all utensils and surfaces before and after handling raw ingredients.
- Store the ostropel in the refrigerator and reheat it to an internal temperature of 165°F before serving.
Food history:
Ostropel is a traditional Romanian dish that typically features chicken or pork in a tomato-based sauce. This version uses roasted red peppers for a smoky, sweet flavor.
Flavor profiles:
The roasted red pepper ostropel is smoky, sweet, and slightly tangy, with a hint of spice from the smoked paprika.
Serving suggestions:
Serve the roasted red pepper ostropel as a main dish with your favorite side dishes, or as a dip with crusty bread or pita.
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Region: Romanian