Homemade Traditional Lutenitsa
Quick answer
Lutenitsa is made by pureeing roasted vegetables and thickening them with olive oil and spices over low heat. You can enjoy this delicious spread at breakfast or alongside meat dishes.
- Total time
- 100 dk
- Servings
- 8
- Calories (est.)
- ~145 kcal
- Difficulty
- orta
lutenitsa recipe · homemade lutenitsa · balkan spread
100 dk · 8 servings · 145 kcal
Ingredients
- 3 kg red bell peppers
- 1.5 kg ripe tomatoes
- 500 g eggplants
- 1 cup extra virgin olive oil
- 1 tbsp tomato paste
- 2 tbsp granulated sugar
- 3 tbsp apple cider vinegar
- Salt and black pepper
Method
- Roast the peppers, eggplants, and tomatoes in the oven or on the stove until tender.
- Peel the skins off the roasted vegetables, remove seeds, and finely chop them.
- Heat olive oil in a wide, heavy-bottomed pot and lightly sauté the tomato paste.
- Add the finely chopped vegetables to the pot and bring to a simmer over medium heat.
- Cook on low heat, stirring occasionally, for about 45-50 minutes until the sauce thickens.
- Add sugar, vinegar, salt, and black pepper, simmer for 5 more minutes, then remove from heat.
To store the sauce for a long time, fill it into sterilized glass jars while hot and invert them.
FAQ
Which peppers should be used for lutenitsa?
Fleshy and sweet red bell peppers are the ideal choice for traditional flavor.
How long can lutenitsa be stored?
When jarred and vacuum-sealed, it stays fresh for months in a cool, dark place.
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