Roasted Red Pepper Sauce

* Exported from MasterCook *

Roasted Red Pepper Sauce

Recipe By : Moosewood Restaurant
Serving Size : 6 Preparation Time :0:00
Categories : Healthy And Hearty Low Fat
Pasta Sauces
Vegetarian

Amount Measure Ingredient -- Preparation Method
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6 huge red bell peppers -- (or 9 medium)
1 onion -- chopped
1 1/2 tablespoons olive oil
3 cloves garlic
3 fresh tomato -- finely chopped
2 tablespoons fresh basil -- chopped
ground black pepper -- to taste
1/4 cup fresh parsley
parmesan cheese -- grated

1. Place the peppers directly on the racks in a preheated 500 degree 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 reasted 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.
2. 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.
3. 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.
4. Puree about 1/3 of the sauce in a blender or food processor and then
return it to the pan. Add the parsely. Serve hot over pasta.

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NOTES : Serve with short, thick pasta such as penne, ziti, spirals, or
rigatoni.
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