Find Some Recipes - Acquasale (Sweet Pepper Sauce)

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Acquasale (Sweet Pepper Sauce)

Ingredients And Procedures

Ingredients
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	teaspoon	salt
1/4	cup	breadcrumbs, optional, fresh

Directions:
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.

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<h1>Acquasale (Sweet Pepper Sauce)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD colSpan=3><B>Ingredients</B></TD><TD></TD></TR><TR><TD class=ingredient>3</TD><TD class=ingredient>tablespoons</TD><TD class=ingredient>olive oil </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>medium</TD><TD class=ingredient>red onion, finely sliced </TD><TD></TD></TR><TR><TD class=ingredient>1/2</TD><TD class=ingredient>clove</TD><TD class=ingredient>garlic, finely minced </TD><TD></TD></TR><TR><TD class=ingredient>3</TD><TD class=ingredient>each</TD><TD class=ingredient>red bell peppers, roasted, ribs, membranes and seeds removed and cut into 1/2 inch slices </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>medium</TD><TD class=ingredient>tomatoes, seeded and cut into chunks </TD><TD></TD></TR><TR><TD class=ingredient>1/4</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>salt </TD><TD></TD></TR><TR><TD class=ingredient>1/4</TD><TD class=ingredient>cup</TD><TD class=ingredient>breadcrumbs, optional, fresh </TD><TD></TD></TR><TR><TD></TD><TD></TD><TD></TD><TD></TD></TR><TR><TD colSpan=4><BR><B>Directions:</B><BR><BR></TD></TR><TR><TD colSpan=4>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.<BR><BR>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.<BR><BR>Put the mixture in a food processor and pulse about 30 times. DO NOT PUREE. If it seems too moist, add the breadcrumbs.<BR><BR>Serve either as an antipasto, or as a main dish with pasta or polenta.<BR><BR>Or, add stock & serve as a soup.<BR><BR><BR><BR></TD></TR></TBODY></TABLE>     <p>
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