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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Pasta / Number of Servings: 3 |
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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.
| Ingredients:
3 Tablespoon(s) Olive oil
1 Red onion, finely sliced
1/2 Garlic clove, finely minced
3 Red bell peppers, roasted
2 medium Tomatoes, seeded
1/4 Teaspoon(s) Salt
1/4 Cup(s) Fresh breadcrumbs |
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