Peperonata Sauce
Yield: About 3 1/2 cups
Cook Time: 20 minutes
Suggestion: Use as a sauce for pork and chicken, such as Chicken Peperonata. Delicious with Cheese & Garlic Breadsticks or Garlic Bread and a salad.
Ingredients
- 1/4 cup butter
- 1/4 cup olive oil
- 1 large onion, sliced
- 1 1/4 cups diced green bell pepper
- 1 1/4 cups diced red bell pepper
- 1 1/2 cups diced skinned tomatoes
- 2 teaspoons oil
- 3 cloves garlic, minced
- 5-6 fresh basil leaves or 1 teaspoon dried basil
- 1 teaspoon salt
- 1/4 teaspoon pepper
Directions
To remove skins from tomatoes: Make a small "X" on tops and bottoms of tomato skins. Place tomatoes in a vegetable steamer over low boiling water, covered. Allow to steam for 5 minutes or until skins begin to loosen. Lift vegetable steamer and place in sink. One by one, peel off loose skins from tomatoes under cold running water.
Heat butter and oil in heavy frying pan until hot. Add onion and sauté over low heat until lightly browned. Add green and red peppers, tomatoes, oil, garlic and basil. Bring to a boil. Reduce heat and stir in salt and pepper. Cover and simmer for about 15 minutes or until vegetables are tender. Pour entire mixture into blender container and blend until smooth. Serve immediately or store in covered container in refrigerator for future use. Serve as a sauce with pork or chicken, such as Chicken Peperonata.
Heat butter and oil in heavy frying pan until hot. Add onion and sauté over low heat until lightly browned. Add green and red peppers, tomatoes, oil, garlic and basil. Bring to a boil. Reduce heat and stir in salt and pepper. Cover and simmer for about 15 minutes or until vegetables are tender. Pour entire mixture into blender container and blend until smooth. Serve immediately or store in covered container in refrigerator for future use. Serve as a sauce with pork or chicken, such as Chicken Peperonata.