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  • Simple Roasted-Red-Pepper Sauce With Black Olives and Garlic

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  • 4 large (or 6 medium) roasted and peeled red bell peppers
    2 tablespoons extra-virgin olive oil
    1 medium yellow onion, peeled and finely chopped
    3 fresh garlic cloves, peeled and finely chopped
    1/3 cup coarsely chopped black olives
    1 tablespoon chopped fresh basil (or a dollop of pesto)
    1/4 teaspoon salt
    1/4 teaspoon red-pepper flakes
    Dice the red peppers, reserving any juice that accumulates.
    Heat the oil over medium heat in a medium-large skillet. Add the onion and garlic and saute, stirring often, until onion is tender and translucent, about 8 minutes. Add peppers, the olives, basil, salt, and pepper flakes, along with any reserved juice (if there is no pepper juice, add about 3 tablespoons dry, white wine or chicken broth. Cover and simmer mixture over medium-low heat for about 10 minutes, just so flavors marry and peppers are very tender.
    Sauce may be used immediately or refrigerated for about a week (or frozen for several months). Delicious spread on toasted rounds of crusty baguette.
    Makes about 2 cups.
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