This is the simplest way I’ve come across to preserve that great late-summer taste of ripe red peppers.
6 – 8 large red peppers, cored and seeded, and chopped into 1-inch chunks
3 cloves garlic, chopped
1/2 cup tightly packed fresh basil leaves
1 medium onion, sliced (optional)
2 tablespoons extra-virgin olive oil
Preheat oven to 425 degrees. Place peppers, garlic, basil, and onion in a roasting pan. Drizzle olive oil on top, and toss to coat. Slide pan into the oven and roast for at least one hour, stirring every 20 minutes. (Stand back when opening the oven, there will be a lot of steam!) When peppers are meltingly soft and beginning to blacken on the corners, remove from heat and allow to mellow at room temperature for another hour. Toss with your favorite rice pasta or spoon over chicken or veggie burgers.
To freeze, simply spoon into pint-size freezer bags. Thaw in refrigerator overnight and reheat in microwave for a quick and fabulous meal.
© 2007 Jeanette Bradley