Roasted Red Pepper Sauce

7 to 8 red peppers
2 Tab. Olive oil
1 can tomato paste
1/4 cup red wine vinegar
1/4 cup water
4 to 5 garlic cloves
1 cup fresh basil
Salt and pepper to taste

Cut peppers into 1 inch cubes. Heat oil in the skillet to medium high. Add oil, peppers and garlic. Cook them until they start to brown.
Then put them in a food processor. Add the tomato paste, vinegar, water, basil and salt and pepper. You may need to add more red wine vinegar and salt and pepper.
Puree until smooth. (If the peppers are large, you may have to puree two batches) Put puree back in skillet to warm.
Serve over your choice of pasta.

Roasted Red Pepper Sauce
This makes a lot. Probably more than enough for 2 pounds of pasta.

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