| 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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