Italian Salsa Rossa (Tomato and Bell Pepper Sauce for Boiled Meats) Recipe

By
Daniel Gritzer
Daniel Gritzer
Daniel Gritzer
Senior Culinary Director
Daniel joined the Serious Eats culinary team in 2014 and writes recipes, equipment reviews, articles on cooking techniques. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section.
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Updated Aug. 30, 2018
20171219-bollito-misto-vicky-wasik-1-2
Photograph: Vicky Wasik

Why It Works

  • Sautéed carrot and garlic add flavor and depth.
  • Tomatoes and a roasted red pepper add a savory fruity kick.
  • A panade made from bread soaked in white wine vinegar thickens the sauce while adding a bright, punchy tanginess.

This bright orange sauce is perfect as a condiment for boiled meats or spread on a sandwich. Flavored with tomatoes, a roasted red pepper, and sautéed aromatic vegetables, it's thickened with a panade made from bread and vinegar, and enriched with Parmigiano-Reggiano cheese.

Recipe Facts

Active: 25 mins
Total: 25 mins
Serves: 8 to 10 servings
Makes: 1 1/2 cups

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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

Directions

  1. In a small bowl, combine bread with vinegar, tossing until bread is completely soaked. Set panade aside.

  2. Set the whole bell pepper directly over the flame of a gas burner or under an oven's broiler and cook, turning, until skin is charred all over. Transfer to a small heatproof bowl and cover with plastic wrap. Let stand 5 minutes.

  3. Using paper towels, rub off and discard charred skin from the bell pepper. Remove stem and seeds. Roughly chop pepper flesh.

  4. In a small saucepan, heat 1 tablespoon (15ml) olive oil over medium heat until shimmering. Add carrot and garlic and cook, stirring, until softened but not browned, about 5 minutes. Add tomato to saucepan along with the bell pepper flesh and bring to a simmer, then cook for 2 minutes. Remove from heat.

  5. Using an immersion blender or countertop blender, purée tomato-pepper mixture, panade, cheese, and the remaining 2 tablespoons (30ml) olive oil until smooth. Season with salt and pepper.

  6. The salsa can be refrigerated in an airtight container for up to 5 days. Serve at room temperature.

Special equipment

Blender or immersion blender

This Recipe Appears In

Nutrition Facts (per serving)
72 Calories
5g Fat
5g Carbs
2g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 72
% Daily Value*
Total Fat 5g 7%
Saturated Fat 1g 5%
Cholesterol 3mg 1%
Sodium 133mg 6%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 2g
Vitamin C 49mg 243%
Calcium 38mg 3%
Iron 0mg 2%
Potassium 161mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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