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Ingredients Jump to Instructions ↓

  1. 3 tb Olive oil

  2. 1 ea Red onion, finely sliced

  3. 1/2ea Garlic clove, finely minced

  4. 3 ea Red bell peppers, roasted.

  5. 1/2 slices 2 medium Tomatoes, seeded & cut into chunks

  6. 1/4ts Salt

  7. 1/4c Fresh breadcrumbs, optional

Instructions Jump to Ingredients ↑

  1. + Directions : Warm the olive oil in a large heavy saute pot. Add the red onion & saute over a low heat until the onion becomes limp & translucent. Add the garlic & saute briefly. Stir in the pepper strips & sweat them over low heat for 20 to 25 minutes. Add the tomatoes & salt & cook another 2 to 3 minutes. Cool to room temperature. Put the mixture in a food processor & pulse about 30 times. DO NOT PUREE. If it seems too moist, add the breadcrumbs. Serve either as an antipasto, or as a main dish with pasta or polenta. Or, add stock & serve as a soup. Carol Field, "Italy in Small Bites"

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