Ingredients and Weight:
- Canned whole peeled San Marzano tomatoes (28 oz can)
- Fresh Calabrian peppers (6 ounces)
- Roasted red bell peppers (12 ounces)
- Garlic (4 cloves)
- Red onion (1/2 onion)
- Olive oil (1/2 cup)
- Kosher salt (to taste)
- Black pepper (to taste)
- Fresh parsley (1/4 cup)
Preparation Time:
15 minutes
Cooking Time:
15 minutes
Cooking Difficulty Level:
2 (Simple)
Preparation Method Steps:
- In a large skillet, heat the olive oil over medium-high heat.
- Add the Calabrian peppers, bell peppers, and onion and sauté until softened and slightly browned, about 5 minutes.
- Add the tomatoes and their juices, garlic, salt, and pepper. Bring to a simmer and cook until thickened, about 10 minutes.
- Remove from heat and let cool slightly. Transfer to a blender or food processor and purée until smooth.
- Stir in the parsley and adjust seasonings to taste.
Nutritional Information:
(per 1/4 cup serving)
- Calories: 75
- Fat: 4 grams
- Protein: 2 grams
- Carbohydrates: 12 grams
- Fiber: 2 grams
Dish Characteristics:
- Spicy and flavorful
- Versatile condiment
- Can be used as a spread, dip, or sauce
- Made with fresh and easily available ingredients
User Comments:
- "This Bomba Calabrese is amazing! It has the perfect balance of spice and acidity."
- "I love using it as a dipping sauce for my appetizers."
- "It's so easy to make and adds a wonderful burst of flavor to any dish."
- "I'm not a huge fan of spicy food, but I really enjoy this spread."
- "It's the perfect condiment for a party or gathering."
Special Precautions and Tips:
- If you can't find fresh Calabrian peppers, you can substitute dried Calabrian chili flakes.
- Be sure to deseed the Calabrian peppers before using to reduce the heat level.
- Store the spread in an airtight container in the refrigerator for up to 1 week.
