Peppery Tomato Sauce

[Guest guest]

This goes with the Squash-Filled Manicotti

 

 

* Exported from MasterCook *

 

Peppery Tomato Sauce

 

Recipe By :Bharti Kirchner - The Bold Vegetarian

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 large red bell peppers

2 pounds Roma tomatoes

1 tablespoon olive oil

1/2 cup minced shallots or onion

3 to 5 large garlic cloves -- minced

1 tablespoon chopped fresh basil or 1 teaspoon dried

1 1/2 teaspoons sugar

3/4 teaspoon tamarind concentrate

salt and freshly ground black pepper to

taste

 

Preheat broiler.

Place the peppers and tomatoes on a baking sheet and broil them 5 to 8 minutes,

or until their skins wrinkle and are charred in places. Remove each vegetable

as it's done. When all the peppers are done, put them in a paper bag and close

the top. Let stand for 10 minutes, then remove from the bag. Peel off the

skin, and discard it along with the seeds and inner ribs. Remove the charred

parts of the tomato skins and discard.

Heat oil in a medium skillet, and saute shallot and garlic until shallot is

translucent and soft, 3 to 4 minutes. Process the pepper flesh, tomatoes and

any accumulated juices, and the shallot-garlic mixture, in batches, in a blender

or food processor until smooth. Transfer to a large saucepan. Add basil and

cook, uncovered, over gentle heat. When the sauce is thoroughly heated and is

starting to bubble, add sugar and tamarind. Season to taste with salt and

pepper. Remove from heat.

 

Yield:

" 3 to 4 cups "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 395 Calories (kcal); 17g Total Fat; (34% calories from fat); 10g

Protein; 63g Carbohydrate; 0mg Cholesterol; 81mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 10 1/2 Vegetable; 0 Fruit; 2 1/2

Fat; 1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0