Bulgarian tomato and red pepper puree condiment. This is classic tomato lyutenitsa, with more tomatoes than peppers.

Still searching for what to cook ?

Name: Lyutenitsa (Classic Tomato)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Bulgarian
Ingredients: 4 Plum tomatoes or regular tomatoes; 4 Serrano chiles; 1 Onion medium; 1/2 cup Sunflower oil; 2 Red peppers or 4 Bulgarian peppers; 10 Black peppercorns; 6 Bay leaves; 1/2 tsp Salt or to taste; 1 cup Parsley finely chopped

Find the most delicious recipes here

INGREDIENTS

4 Plum tomatoes ; or regular tomatoes
4 Serrano chiles
1 Onion ; medium
1/2 cup Sunflower oil
2 Red peppers ; or 4 Bulgarian peppers
10 Black peppercorns
6 Bay leaves
1/2 tsp Salt ; or to taste
1 cup Parsley ; finely chopped

Servings

INSTRUCTIONS

Grate the tomatoes, discarding the peel, which separates naturally during the grating process. Deseed chilled and finely chop flesh. Finely chop onions. Add chilled, onion, and oil to the tomatoes and bring to a low boil. Simmer to reduce the sauce to about half, being careful not to scorch. (The tomatoes are reduced enough when you can part the sauce with a spoon down the middle and it takes the two half a few of seconds to come back together.)

While the tomatoes are reducing, roast the peppers in oven at 350F or on grill until soft. Peel and deseed, chop into1/2 inch pieces, and set aside.

10 minutes before taking the tomatoes off the stove, add the peppercorns, bay leaves and salt to taste. After removing from the stove, add the peppers and chopped parsley; mix all ingredients well.

NOTES

Note: For a flavorful alternative add 2/3 lb feta. Desalt it, crumble, add to the lyutenitsa and mix well.

Source: Bulgarian Rhapsody, by Linda Joyce Forristal

Alert editor

Lyutenitsa (Classic Tomato)

4 Plum tomatoes or regular tomatoes
4 Serrano chiles
1 Onion medium
1/2 cup Sunflower oil
2 Red peppers or 4 Bulgarian peppers
10 Black peppercorns
6 Bay leaves
1/2 tsp Salt or to taste
1 cup Parsley finely chopped

While the tomatoes are reducing, roast the peppers in oven at 350F or on grill until soft. Peel and deseed, chop into1/2 inch pieces, and set aside.

10 minutes before taking the tomatoes off the stove, add the peppercorns, bay leaves and salt to taste. After removing from the stove, add the peppers and chopped parsley; mix all ingredients well.

Add Photo

At home, by Gill Garamond
Gillgaramond

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (132g)
Recipe Makes: 8 Servings

Calories: 173
Calories from Fat: 128 (74%)

Amt Per Serving		% DV

	Total Fat 14.2g	19 %
	Saturated Fat 1.5g	8 %
	Monounsaturated Fat 2.8g
	Polyunsanturated Fat 9.1g
Cholesterol 0mg		0 %
Sodium 13.6mg		0 %
Potassium 388.6mg		10 %
Total Carbohydrate 12.2g		4 %
	Dietary Fiber 4.5g	18 %
	Sugars, other 7.8g
Protein 2.3g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 173

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe