Try this Roasted Red Pepper Sauce (Moosewood) recipe, or contribute your own.
Suggest a better description1. 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. Dont 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. From jjndonug@sojourn.com (Julie Donnelly) Serve with short, thick pasta such as penne, ziti, spirals, or rigatoni. Sojourn Systems Ltd. Recipe by: Moosewood Restaurant
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Serving Size: 1 Serving (23g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 18 | ||
Calories from Fat: 8 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.4mg | 0 % | |
Potassium 46.6mg | 1 % | |
Total Carbohydrate 2.4g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 1.9g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 18
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