The charcoal-grilled green bell pepper and garden tomato salad is a good "base" to make the best of sauces. The tomato is peeled and chopped, almost crushed, but not sieved so that it retains all its organoleptic characteristics. The Italian green bell pepper has been roasted over charcoal, its skin has been removed by hand and mixed with the tomato. The subtle aroma of the roasted bell pepper gives this product its uniqueness. SERVING SUGGESTION: In salads with sliced bonito and black olives. And of course as a base for any tomato sauce, only incorporating a sofrito of onion and garlic. INGREDIENTS: Garden tomato (60%) roasted green bell pepper (38%), lemon juice and salt. No additives or preservatives are added.