| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Italian | Appetizers, Italian, Main dish, Pasta, Sauces | 3 | Cups |
INGREDIENTS
| 3 | T | 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 | Tomatoes, seeded & cut into | |
| chunks | ||
| 1/4 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 288
Calories From Fat: 181
Total Fat: 20.6g
Cholesterol: 0mg
Sodium: 456.3mg
Potassium: 344.3mg
Carbohydrates: 24.3g
Fiber: 3.5g
Sugar: 2.3g
Protein: 3.8g