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Directions: Roast and peel the peppers [I do this by first removing the stem and then
slicing the peppers in half the long way. Place them open side down on a
cookie sheet -under the broiler. Once the skin turns black remove them and
place in a ziplock bag. One at a time remove a pepper from the bag and take
the skin off. Always keep the ziploc sealed. After all peppers are peeled
you should add the juice in the bag to the pot.]
Blanch the tomatoes and then peel.
Chop all into small size pieces.
In a fry pan brown garlic and onion in oil, transfer to a sauce pot. Add
tomatoes and peppers. Salt & pepper and a small amount of crushed pepper to
taste.
Stew at low flame for 2 hours. Mix occasionally. When it is done you will
notice a change in color and consistency.
Let sit then refrigerate.
This should be served warm over fresh crusty french bread.
*Note The ingredients are approximate. Everyone loves this so much that I
make it in huge batches and freeze leftovers. I will fill a large pot with
plum tomatoes and buy two bags of red and green peppers. We like a lot of
garlic and onion as well. It is a lot of work, but well worth it!
| Ingredients:
2 bay leaves
3 Cloves Garlic
2 whole artichokes
1/2 medium Onion
1 salt & freshly ground pepper; to taste
3 Tablespoon(s) Olive Oil
2 Tablespoon(s) unsalted butter
8 Plum tomatoes -
1 Quart(s) chicken broth or water
3 Red Peppers
1/4 Cup(s) white wine
3 Green Peppers
2 Slice(s) halved lemon
1 Dash(s) Hot Pepper
4 garlic cloves
4 sprigs parsley |
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