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

Flavored with tomatoes, roasted red pepper, and sautéed aromatics, this gorgeous sauce is thickened with bread and vinegar.

By
Daniel Gritzer
Daniel Gritzer
Daniel Gritzer
Editorial 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 May 23, 2024
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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 Details

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

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

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)
72Calories
5gFat
5gCarbs
2gProtein
×
Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories72
% Daily Value*
Total Fat 5g7%
Saturated Fat 1g5%
Cholesterol 3mg1%
Sodium 133mg6%
Total Carbohydrate 5g2%
Dietary Fiber 1g4%
Total Sugars 2g
Protein 2g
Vitamin C 49mg243%
Calcium 38mg3%
Iron 0mg2%
Potassium 161mg3%
*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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