| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
Main dish, Italian, Pasta, Appetizers, Sauces |
3 |
Cups |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 1 |
|
Red onion, finely sliced |
| 1/2 |
|
Garlic clove, finely minced |
| 3 |
|
Red bell peppers, roasted, ribs, membranes & seeds removed & cut into 1/2" slices |
| 2 |
md |
Tomatoes, seeded & cut into chunks |
| 1/4 |
ts |
Salt |
| 1/4 |
c |
Fresh breadcrumbs, optional |
INSTRUCTIONS
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.
Posted to MM-Recipes Digest V5 #024 by "John Weber" <hdbrer@ibm.net> on Jan
24, 98
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