Total Calories: 51
1. In a large nonaluminum saucepan, heat the olive oil over medium heat. Add the onion and sauté for 3 to 5 minutes, or until softened.
2. Add the bell peppers, tomatoes, chile, and basil, cover partially, and cook over medium-low heat until the peppers are softened about 20 minutes. Remove from the heat.
3. Puree the vegetables in a food processor fitted with the metal blade for about 1 minute, or until the mixture is smooth with some texture remaining. Add the salt and pepper. Taste for seasoning.
NOTE: To peel and seed tomatoes, cut an X in the blossom ends and drop into a pot of boiling water for 30 to 60 seconds, or until the skin starts to wrinkle. Using a slotted spoon, transfer quickly to a bowl of cold water to halt the cooking. When cool to the touch, remove the skins and cut in half crosswise. Hold each half upside down over the sink and shake and squeeze the tomato gently to release the seeds.
TO MAKE AHEAD: Let cool completely, cover, and refrigerate for up to 3 days, or freeze for up to 1 month.
TO REHEAT: If frozen, let thaw in the refrigerator. Bring to a simmer over low heat.
From From Our House To Yours. Compilation copyright © 2002 by Chronicle Books LLC. Foreword copyright © 2002 by Joyce Goldstein. Photographs copyright © 2002 by E.J. Armstrong. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Red Pepper-Tomato Sauce recipe is from the From Our House to Yours Cookbook. Download this Cookbook today.
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