Red Bell Pepper Puree

(for soups or pasta sauces)

4 large red peppers, roasted, peeled, and seeded
1/2 cup mashed cooked potatoes
2 tablespoons extra-virgin olive oil
1 large clove garlic, minced
1/2 teaspoon dried oregano, crumbled
1 tablespoon finely minced fresh basil
2 teaspoons good quality balsamic vinegar
1/3 teaspoon sea salt

Prepare the peppers by roasting them as above. Puree them in food processor long with the mashed potatoes. In a small skillet, saut� the olive oil, garlic, and oregano 2 minutes, until fragrant but not browned. Add to the processor along with the remaining ingredients and process to a smooth puree. Taste and add salt, if needed. Serve hot over freshly cooked and drained pasta. It is also great served cold as a dipping sauce for bread sticks, or for brushing over toasted French bread slices. It is just plain good!


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