|3||tablespoons||olive oil |
|1||medium||red onion, finely sliced |
|1/2||clove||garlic, finely minced |
|3||each||red bell peppers, roasted, ribs, membranes and seeds removed and cut into 1/2 inch slices |
|2||medium||tomatoes, seeded and cut into chunks |
|1/4||cup||breadcrumbs, optional, fresh |
|Warm the olive oil in a large heavy saute pot. Add the red onion and saute over a low heat until the onion becomes limp and translucent.|
Add the garlic and saute briefly. Stir in the pepper strips and sweat them over low heat for 20 to 25 minutes. Add the tomatoes, salt and cook another 2 to 3 minutes. Cool to room temperature.
Put the mixture in a food processor and 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.