Red Pepper Puree

By mariannefeldman

marc bittman
the minimalist
Ten simple uses for red pepper puree:

Add a couple of tablespoons to the liquid of any simmering grain: rice, couscous, quinoa. The color is glorious.

Use in place of or with tomatoes in pasta sauce. For example, saute several vegetables and bind them with puree during the last minute of cooking.

Fold into omelets or scrambled eggs, with or without cooked vegetables.

Combine with basil, grated Parmesan and garlic for a pesto-like pasta sauce.

Beat in lemon juice, salt and pepper to make a beautiful salad dressing.

Spread on crostini, bruschetta or pizza before baking.

Use as a finishing sauce for roasted eggplant, zucchini or other vegetables.

Serve as an embellishment for grilled or roasted fish, meat or chicken.

Stir into soups or stews just before serving.

Mash a couple of tablespoons of puree with a little olive oil, minced garlic and cracked black pepper into fresh, salty cheese -- feta or goat, for example -- to make a dip for bread or vegetables.

Ingredients

• 4 large red bell peppers, about 2 pounds
• Salt to taste
• 1/2 cup extra virgin olive oil.

Details

Adapted from nytimes.com

Preparation

Step 1

1. Preheat the oven to 475 degrees. Line a roasting pan with enough foil to fold over the top later. Place the peppers in the pan, and roast, turning the peppers about every 10 minutes. Roast until the peppers collapse, about 40 minutes.

2. Remove from the oven, fold the foil over the peppers and allow them to cool.

3. Working over a bowl to catch the peppers' liquid, remove and discard the core, skin and seeds.

4. Place the pepper pulp in a food processor with about 2 tablespoons of the reserved liquid. Add 1/4 teaspoon salt, and turn on the machine; drizzle the oil in through the feed tube. Stop the machine, taste and add additional salt or olive oil, if necessary. Store, well covered, in the refrigerator for several days, or in the freezer for up to a month.