-IBIS-1.5.0-
rx
recipe
tomato red pepper sauce
nutrition

definition

tomato red pepper sauce

• ingredients:
1 onion, chopped
3-4 cloves garlic
1 tbsp. each: chopped fresh basil, oregano, rosemary or 1 tsp. each dried
1 tbsp. olive oil
3 lbs. fresh tomatoes, peeled and chopped or 2 large cans of good quality whole tomatoes
1 cup roasted red peppers *see note
freshly ground pepper

• method:
1. Add onion and garlic to olive oil in large heavy skillet.
2. Saute over low to medium heat until onions soft, adding water or juice from tomatoes to keep onions from becoming dry. If using dry spices, add at this point.
3. Add tomatoes and cook, stirring occasionally, until most of the liquid has evaporated.
3. Add peppers, fresh herbs, pepper and heat through.

• Note: roasted red peppers can be bought in jars, preserved in water and citric acid. If sensitive to citric acid, you can easily roast your own by several methods: grilling peppers over a barbecue until skin of pepper blisters; brushing cut halves with olive oil and roasting in a slow oven; or holding over gas flame until skin blisters. Place the roasted pepper in a covered bowl and allow to cool. The skins should be easily removed once cool. Remove seeds before using.

(Green)


footnotes