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Sautèed Peppers
2-4 red peppers
3 Tbsp. olive oil
1 small red onion, quartered and thinly sliced crosswise
2 garlic cloves, thinly sliced
1 Tbsp. tomato paste, diluted w/ ¼ cup water
Salt and pepper to taste
1 Tbsp. balsamic vinegar, to taste
Basil leaves, chopped, to taste
1. Slice peppers into strips
2. Heat oil in skillet, add onion, sauté over high heat until translucent, 4-5 minutes
3. Add garlic and peppers and continue to cook, stirring every so often, until peppers are singed around edges, about 10
minutes.
4. Add diluted tomato paste, lower heat to medium, and continue until peppers are soft, about 10 minutes more.
5. Season with salt, pepper, vinegar and basil.
Kris Larson, April 2008
Roasted Red Pepper Dressing
1 red bell pepper
1/3 cup balsamic vinegar
1/4 cup white wine or cider vinegar
2 cloves garlic, minced
1 tablespoon chopped fresh basil*
1 teaspoon chopped fresh rosemary*
1 teaspoon sugar
Place whole bell pepper under preheated broiler; broil under high heat until charred on all sides, turning frequently with tongs. Carefully remove
from oven with tongs; place in a paper bag for 15 minutes to steam skin. Carefully remove pepper from bag; remove seeds and ribs. Strip off skin; slice pepper into strips.
In blender or food processor
container, place bell pepper, vinegars, garlic, basil, rosemary and sugar. Cover and process until well blended and nearly smooth.
Kris Larson, April 2008
Red Pepper Sauce
3 red bell peppers, roasted
2 Tbsp. olive oil
1 onion, minced
3 Tbsp. basil
1 tspn dried marjoram
salt, to taste
½ cup dry white wine
1Tbsp tomato paste
¼ cup tomato puree
2 cups water or stock
2-3 tspn white wine vinegar
1 Tbsp. butter, optional
1. Chop peeled peppers
2. Warm olive oil in skillet with onion and half the
herbs. Add the peppers, ½ tsp salt and cook over medium heat until onion is sof, about 10 minutes.
3. Add wine and cook until syrupy, then add tomato paste, puree, and water/stock.
4. Simmer, covered for 25
minutes. Puree or blend. Pass through a food mill if you have one.
5. Season to taste with vinegar and stir in the butter. Reheat before serving and stir in remaining herbs at last minute.
Kris Larson, April 2008
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