Wednesday, May 1, 2013

Roasted Pepper Sauce

For some reason (okay, it was a lack of organization and planning ahead), I had an unusually large number of peppers lurking in the bottom of the fridge.  

I say lurking because some of them were beginning to look a little "long in the tooth" and threatening to turn mean and ugly.

Now, although the recipe below looks pretty "official" with exact measurements, this sauce really isn't like that.  

Lots of peppers?  Yes.  I avoided green as I felt that would muddy the colour of my sauce.  

Onions?  Garlic? A couple of tomatoes?  Yes, sir.  Absolutely required.  

But don't stop there!  If you have a couple of carrots, or half a butternut squash, or some ribs of celery... Why not toss them in as well?

Roasted Pepper Sauce

5 peppers (yellow, orange and/or red)
1/3 onion
1/2 red onion
1/3 cup celery
2 tomatoes
4 cloves garlic, minced
1-2 tablespoons olive oil

Wash and chop vegetables into chunks.
Toss in oil, then scatter on large baking pan.
Sprinkle with salt, pepper and Greek seasoning.
Roast at 400 degrees for 40 minutes.
In small batches, puree in blender.
Simmer in a pot on the stove until ready to serve.

Maggie's Roasted Pepper Sauce

Yum!  We had some of this sauce for lunch, poured over angel hair pasta nests filled with lemon pepper tuna.  

Still some left, hmmmm.....

...might fill a casserole dish with chicken breasts and veggies, pour the remaining sauce  over top and throw it in the oven for an easy supper tomorrow night.  Any other suggestions?

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