*  Exported from  MasterCook  *
 
                          Roasted Red Pepper Sauce
 
 Recipe By     : Moosewood Restaurant
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Healthy And Hearty               Low Fat
                 Pasta                            Sauces
                 Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      huge          red bell peppers -- (or 9 medium)
    1                    onion -- chopped
    1 1/2  tablespoons   olive oil
    3      cloves        garlic
    3                    fresh tomato -- finely chopped
    2      tablespoons   fresh basil -- chopped
                         ground black pepper -- to taste
      1/4  cup           fresh parsley
                         parmesan cheese -- grated
 
 1.  Place the peppers directly on the racks in a preheated 500 degree oven
 for about 20 minutes, turning 2 or 3 times to get all sides evenly charred.
 Cover the bottom of the oven with aluminum foil to catch any drips in case a
 pepper splits open.  Peppers should be reasted until their skins are charred
 (black and blistered).  When the peppers are all charred, put them
 immediately into a covered bowl.  Allowing the peppers to cool down in their
 own steam makes them easy to peel.
 2.  When the peppers are cool enough to handle comfortably, peel off the
 skins.  They should flake off in large pieces.  Don't worry about removing
 every little fleck of blackened skin though, and do not wash the peppers or
 you will lose much of the special roasted flavor.  Remove the stems, thick
 inner membranes and seeds.  Slice into thin strips.  Cut the long strips in
 half lengthwise.  You should have at least 2 cups.  Set aside.
 3.  In a large skillet, saute the onion in the olive oil for a few minutes.
 Add the garlic and saute a few minutes more.  When the onions are
 translucent, add the tomatoes, basil and black pepper.  Stir in the red
 pepper strips and cook for a few minutes.
 4.  Puree about 1/3 of the sauce in a blender or food processor and then
 return it to the pan.  Add the parsely.  Serve hot over pasta.
 
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 NOTES : Serve with short, thick pasta such as penne, ziti, spirals, or rigatoni.
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