What's not to love about slow-cooked tomato sauces?
I love the way they make the house smell as they patiently simmer away on the stove. This particular sauce was exactly what I needed on a rainy, autumn afternoon. It bubbled gently for almost three hours- and boy was it worth the wait!
Here's the recipe:
Sausage and Sweet Peppers Sauce
Serves 4
2 tbsps mild olive oil
1 large red onion, halved and thinly sliced
2 cloves of garlic, minced
1 ½ tsp dried thyme
300-350g sausages, sliced
3 bell peppers, halved and thinly sliced
1 can of whole tomatoes (400g)
2 tsps smoked paprika powder
125g green olives (drained), save 3 tbsps of the brine
2 tbsps tomato paste
1 tbsp sugar
salt and pepper to taste
Heat oil in a heavy-bottomed casserole. Add onion and garlic and allow to saute gently for about 5 minutes. Increase the heat to medium and add the sausages and the thyme. Cook for about 3 minutes, stirring continuously. Add the peppers, the tomatoes and the smoked paprika powder. Break up the tomatoes with a wooden spoon. Add the olives with three tablespoons of the brine, the tomato paste, the sugar and salt and pepper. Bring to the boil.
Reduce heat to a simmer and allow to cook covered for two to three hours. Increase the heat to medium-high about 10 minutes before serving and allow to cook uncovered.
Serve with pasta.
PS: The picture shows the sauce 15 minutes into the cooking time!
