White Bread with Tomato-Paprika Spread in Bulgarian Style

Ingredients

• 500 g red bell peppers
• 500 g tomatoes
• 1 red chili pepper
• 2 Garlic cloves
• 3 tbsp olive oil
• 3 tbsp white wine vinegar
• 3 tbsp sugar
• Salt
• black pepper (freshly ground)

Instructions

1. 1.

   Preheat the oven to 250°C (482°F) with both top and bottom heating. Wash the peppers, halve them, remove seeds and white inner walls, and place them skin-side up on a parchment-lined baking sheet. Roast in the preheated oven until the skins blacken and blister. Remove the halves, cover with a damp kitchen towel, and let rest briefly. Peel off the skins and dice the flesh into small cubes.

2. 2.

   Blanch the tomatoes, cool, peel, and chop finely. Wash the chilies and mince them with or without seeds as desired. Peel the garlic, finely chop it, and sauté in a pot with 2 tbsp oil until translucent. Add the tomatoes and 5 tbsp water, simmer over medium heat for about 30 minutes. Then add the peppers and remaining ingredients, and continue to simmer for another 60 minutes, adding water if needed. Taste and let cool in jars before serving.