Total Calories: 63
1 In a large pot, combine all of the ingredients. Cover the pot and cook over low heat. Bring to a simmer. (Watch carefully that it does not scorch. Add a little water if there is not enough liquid.) Cook 1 hour, stirring occasionally, until the peppers are very tender.
2 Let cool slightly. Pass the ingredients through a food mill or process until smooth in a blender or food processor. Taste for seasoning. Transfer the sauce to tightly sealed containers and refrigerate up to 1 week or freeze up to three months. Serve at room temperature.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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