Roasted Red Pepper Puree
This puree...or coulis...is a smoky sweet sauce that can be used on pasta, polenta, on veggies or as the base for a salad dressing.
1 tablespoon extra virgin olive oil
1 onion, diced
2-3 cloves fresh garlic, minced
1 carrot, diced
2 ribs celery, diced
4-5 red bell peppers, roasted and diced
generous pinch dried basil
In a deep skillet, place oil, onion and garlic and turn heat to medium. When the vegetables begin to sizzle, add a dash of salt and saute for 2 minutes. Add carrot and celery and braise, over low heat for 3-4 minutes more. Meanwhile, roast peppers over an open gas flame until outer skin is charred. Transfer to a paper sack and allow them to steam for a few minutes. Then simply rub the skin away, seed the peppers and dice. (You may oven-roast the peppers by cutting them in half, removing seeds and broiling until charred.)
Add diced peppers to skillet along with basil and a light seasoning of salt. Simmer 5-7 minutes more. Transfer to a food processor and pulse a few times to create a slightly chunky sauce.
Makes about 1-2 cups