|3 tablespoons||Olive oil|
|1 each||Red onion, finely sliced|
|½ each||Garlic clove, finely minced|
|3 eaches||Red bell peppers, roasted, ribs, membranes & seeds removed & cut into 1/2" slices|
|2 mediums||Tomatoes, seeded & cut into chunks|
|¼ cup||Fresh breadcrumbs, optional|
Warm the olive oil in a large heavy saute pot. Add the red onion & saute over a low heat until the onion becomes limp & translucent.
Add the garlic & saute briefly. Stir in the pepper strips & sweat them over low heat for 20 to 25 minutes. Add the tomatoes & salt & cook another 2 to 3 minutes. Cool to room temperature.
Put the mixture in a food processor & pulse about 30 times. DO NOT PUREE. If it seems too moist, add the breadcrumbs.
Serve either as an antipasto, or as a main dish with pasta or polenta.
Or, add stock & serve as a soup.
Carol Field, "Italy in Small Bites" Submitted By MARK SATTERLY On 11-02-95