Recipe of the week: Roasted Pepper Sauce

This is an easy peasy recipe and something you can make a day or more before you intend to eat it. Often a craving for pasta can take you unawares, so having a ready-made sauce handy means you don't have to settle for those store-bought jars when the mood suddenly hits.

Plus, the smell of peppers roasting in the oven is worth the entire endeavor. This recipe comes from a Moosewood cookbook I bought when I was a student. I tend to mix in some yellow peppers too. And I've used this as an ultra tasty pizza sauce, with simple goats cheese and rocket (arugula).

Roasted Red Pepper Sauce
- 6 huge or 9 normal red bell peppers
- 1 onion
- 2 tbsps olive oil
- 3 fresh tomatoes, chopped (or a can diced tomatoes)
- 2 tsps fresh basil
- salt & pepper to taste

Roast the peppers and peel their skins. (If you don't know how to do this, find instructions here.) Remove membranes, seeds etc. Set aside.
In a skillet, saute the onions in olive oil. Add garlic and saute a few mins more. When translucent, add tomatoes, basil & black pepper. Stir in the red pepper strips and cook for a few mins.
Puree 1/3 of the mxture and put back in the skillet. Pour into a sterilized jar. It will keep for a week.
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