Roasted Pepper Lyutenitsa
Roasted peppers and tomatoes make this spread vivid and rich without a bread base or starches. A small amount of allulose softens the acidity without turning the lyutenitsa into a sweet sauce. It works well with meat, vegetables, and snack-style plates in moderate portions.
Roast the bell peppers (1200 g) until soft, then peel them and remove the seeds. Roughly chop the tomatoes (700 g) and keep the garlic (15 g) ready.
Blend the bell peppers (1200 g) and tomatoes (700 g) into a smooth puree. Pour it into a saucepan, bring it to a gentle simmer, and reduce it for 30-35 minutes until the mixture becomes noticeably thicker.
Add the olive oil (60 g), salt (12 g), paprika (3 g), allulose (12 g), and garlic (15 g), then heat everything together for 1-2 more minutes. Cool the spread and store it in a clean jar in the refrigerator.
Serve the lyutenitsa as a thick vegetable spread or as an addition to meat and roasted vegetables.
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