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Mikes roasted red pepper pasta sauce

This is easy and delicious, and a great change of pace from tomato sauce on
pasta.  Serve tossed with a firm pasta that will take this very thick sauce.

For each serving use:

2	red bell peppers, roasted. (instructions follow)
1	clove garlic, roasted
½ 	small onion
2  	sun dried tomatoes, soaked at least ½ hour.  Reserve soaking liquid
2  Tbl.		balsamic vinegar
1 ½ tsp. 	dried oregano
1 Tbl.   	chopped, fresh basil or 1 tsp. dried
salt and pepper to taste
Vegetable stock (You may try water, but I think it dilutes the flavor too
much.  For an interesting variation, I sometimes use the liquid left over
from soaking dried beans or mushrooms.)

To roast peppers and garlic:
Cut peppers in half lengthwise.  Remove stems, seeds and ribs.  Peel garlic
cloves carefully, you want to remove the papery husk without scoring up the

Place peppers, skin side up and garlic cloves on a heavy baking sheet or
glass or metal pan that can withstand the heat from the broiler.  A pan with
sides is best, because a baking sheet can warp from the heat.  Place under
broiler, and broil until the skin turns black and is pulling away from the
peppers.  Check the garlic cloves occasionally, and turn them over once.
Remove when they are brown and slightly shriveled, but not dried out.  The
garlic will be done before the peppers.  When peppers are blackened, place
them in a paper bag while still steaming and sizzling and fold over the top.
Let them sit until they are cool.  They will have steamed soft in the bag,
and the skins will peel right off.

Place all ingredients except stock and tomato liquid in a food processor and
puree until smooth.  It will be very thick.  Add tomato liquid and mix.  
Transfer to a saucepan at medium/high heat.  If it is not thin enough, add
stock until desired consistency.  Season with salt and pepper and cook a few
minutes more.  Serve over pasta while hot.  Makes a great appetizer also if
you make it thick and spoon it on slices of really good, crusty bread.