Use this red pepper sauce with lasagna, or with fish, or on meat, or a vegetable. This is a versatile sauce, and so beautiful to look at that you will use it every way you can.

• 5 red bell peppers (roasted and skinned)
• 2 tablespoons olive oil
• 1 tablespoon tomato paste
• Juice of 1 lemon
• 3 cloves garlic
• 1/4 cup fresh basil
• 1/4 teaspoon cayenne pepper
• Salt to taste

Method

To roast red bell peppers: place peppers under cold broiler as far from heat as possible. Once heat has buil up, watch peppers carefully, turning as they blacken.

When peppers are roasted place in a bowl and let cool. When cool enough to touch, peel and seed.

Place peeled peppers in a food processor or blender with oil, tomato paste, lemon, garlic, basil, cayenne, salt and pepper. Puree until silky.

Taste for seasoning.

Note: Starting to roast red peppers in a cold oven cooks them a little before they broil. When the heat gets intense, they will char, but are already partially cooked on the inside They may be peeled as soon as you can handle them.

Yield: about 2 cups

recipe from www.inmamaskitchen.com

Contributor: Diana Serbe

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