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Categories:
red bell peppers extra-virgin olive oil onion fresh basil fresh marjoram salt white wine tomato puree water white wine vinegar butter
Viewed: 83 - Published at: 4 years agoIngredients
- 3 large red bell peppers, roasted
- 2 tablespoons extra virgin olive oil
- 1 onion, minced
- 3 tablespoons fresh basil (or 1 1/2 tsp. dried)
- 1 tablespoon chopped fresh marjoram (or 1 tsp. dried)
- salt
- 12 cup dry white wine
- 14 cup tomato puree
- 2 cups water (or vegetable stock)
- 2 -3 teaspoons white wine vinegar (or lemon juice)
- 1 tablespoon butter (optional)
Method
- Coarsely chop the peeled peppers.
- Warm the olive oil in a medium skillet with the onion and half the herbs.
- Add the peppers and 1/2 teaspoons salt and cook over medium heat until the onion is soft, about 10 minutes.
- Add the wine and cook until it's syrupy, then add the tomato puree, paste, and water.
- Simmer, covered, for 25 minutes.
- Puree, then pass through a food mill.
- Season to tastte with the vinegar and stir in the butter(it rounds the flavors and gives the sauce a silky sheen).
- Reheat before serving and stir in the remaining herbs at the last minute.
