Roasted Red Pepper Sauce




9 md. red bell peppers
1 onion, chopped
1-1/2 tbsp. olive oil
3 cloves garlic
3 fresh tomatoes, finely chopped
2 tbsp. fresh basil, chopped
Ground black pepper, to taste
1/4 cup fresh parsley
Grated Parmesan cheese


Place the peppers directly on the racks in a preheated 500°F oven for about 20 minutes, turning 2 or 3 times to get all sides evenly charred. Cover the bottom of the oven with aluminum foil to catch any drips in case a pepper splits open. Peppers should be roasted until their skins are charred (black and blistered). When the peppers are all charred, put them immediately into a covered bowl. Allowing the peppers to cool down in their own steam makes them easy to peel.

When the peppers are cool enough to handle comfortably, peel off the skins. They should flake off in large pieces. Don't worry about removing every little fleck of blackened skin though, and do not wash the peppers or you will lose much of the special roasted flavor. Remove the stems, thick inner membranes and seeds. Slice into thin strips. Cut the long strips in half lengthwise. You should have at least 2 cups. Set aside.

In a large skillet, saute the onion in the olive oil for a few minutes. Add the garlic and saute a few minutes more. When the onions are translucent, add the tomatoes, basil and black pepper. Stir in the red pepper strips and cook for a few minutes.

Puree about 1/3 of the sauce in a blender or food processor and then return it to the pan. Add the parsley. Serve hot over pasta.

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