4 tomatoes
6 pieces of crispy bacon, diced
2 medium onions, sliced
2 red bell peppers, diced
2 cloves of garlic
4 large finger chilies (thumb-sized)
to taste, salt and black pepper
250g tomato puree
1 1/2 cups beef broth
3 tablespoons olive oil or neutral oil
4 tomatoes
6 pieces of crispy bacon, diced
2 medium onions, sliced
2 red bell peppers, diced
2 cloves of garlic
4 large finger chilies (thumb-sized)
to taste, salt and black pepper
250g tomato puree
1 1/2 cups beef broth
3 tablespoons olive oil or neutral oil
Strain the seeds from the tomatoes through a fine-mesh sieve and reserve
Sear the bacon, onions, and garlic in a large saucepan over medium heat until golden brown
Add the red bell peppers, garlic, tomato flesh, tomato puree, beef broth, salt, black pepper, and olive oil or neutral oil to the saucepan
Cook on low heat for 20 minutes
Remove from heat, transfer to a blender, and blend well
Return the mixture to the saucepan and cook for an additional 10 minutes or until the sauce thickens
Add the remaining 1/2 cup of olive oil or neutral oil and stir well
Serves with 500g macaroni.
