Italian Salsa Rossa (Tomato And Bell Pepper Sauce For Boiled Meats)

Name: Italian Salsa Rossa (Tomato And Bell Pepper Sauce For Boiled Meats)
Total time: 25 min
Yield: 10
Ingredients: 0.7 ounces (20g) white or country bread (about 1 slice), crusts discarded and bread diced; 2 tablespoons plus 1 teaspoon (35ml) white wine vinegar; 1 large red bell pepper (about 8 3/4 ounces; 250g); 3 tablespoons (45ml) extra-virgin olive oil, divided; 1 medium carrot (2 ounces; 60g), minced; 3 medium cloves garlic, minced; 1 (14-ounce; 395g) can whole peeled tomatoes with their juices; 1 ounce (30g) freshly grated Parmigiano-Reggiano or Grana Padano; Kosher salt and freshly ground black pepper

Total 25m

This Italian Salsa Rossa is a delicious tomato and bell pepper sauce for boiled meats. With the perfect combination of white wine vinegar, bread, red bell pepper, and other flavorful ingredients, this sauce will take your meat dishes to the next level. A burst of Italian flavors in every bite.

Bell Pepper