I never thought of frying tomato paste before, and was a bit hesitant to try this time, but I'm glad I did. The aroma is amazing! I used Chianti (my favorite red), and added green bell pepper as well as red. The pan turned black as I was sauteeing the peppers and onions, but as soon as I added the wine, the drippings lifted and the flavors blended beautifully.
This dish is hearty and robust--ideal for those cold winter evenings!
Addendum: I made this recipe with a butterflied pork tenderloin. I didn't have tomato paste, so I chopped up some sun-dried tomatoes to substitute. It made for a milder dish and it really complemented the red peppers and onion quite well. A nice variation, for sure.
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I never thought of frying tomato paste before, and was a bit hesitant to try this time, but...