RED PEPPER CONSERVE

By BobLongo

Ingredients

• 1/2 cup olive oil
• 2 medium large onions, chopped
• 4 medium sweet red peppers, seeded, de-ribbed and chopped
• 1 1/4 cups red wine vinegar
• Salt and pepper to taste
• 2 cloves garlic, crushed
• 1 lb. fresh tomatoes, preferably plum, peeled, seeded and chopped
• 3/4 cup seedless raisins

Preparation

Step 1

Heat the oil in a stainless steel or other nonreactive saucepan, add the onions and cook over low heat until the onions are softened and golden. Add the chopped red peppers and cook over low heat for 20 minutes stirring occasionally. Add vinegar and cook over medium heat for 15 minutes, stirring occasionally

Season with salt and pepper and add the garlic, chopped tomatoes and raisins. Cover and cook very gently for 1 ½ hours, stirring occasionally. Coo. Spoon into 8 oz. jars and refrigerate. If not used immediately, the conserve will keep for months under refrigeration. Serve with cold meats, pates and cold chicken. Makes about 4 cups