Traditional Bulgarian Lyutenitsa: Roasted Pepper and Tomato Spread

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Roast the red peppers at 230°C (450°F), turning until blackened and collapsed. Cover for 15 minutes, then peel, seed and drain them well.

Ingredients quick view

8 large red peppers, about 1.5kg

1.5kg ripe plum tomatoes

100ml sunflower oil

2 tablespoons sugar, or to taste

2 tablespoons red wine vinegar

1 1/2 teaspoons salt, or to taste

1/2 teaspoon black pepper

Drain the peeled peppers so their liquid does not prolong reduction.

Use a wide pot for faster evaporation and stir frequently near the end.

Judge doneness by a clear trail across the pot, not by a short fixed simmer.

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