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Ingredientes
- 3 Tbsp. Extra virgin olive oil
- 1 x Red onion, finely sliced
- 1/2 x Garlic clove, finely chopped
- 3 x Red bell peppers, roasted, ribs, membranes & seeds removed & cut into 1/2" slices
- 2 med Tomatoes, seeded & cut into chunks
- 1/4 tsp Salt
- 1/4 c. Fresh breadcrumbs, optional
Direcciones
- Hot the extra virgin olive oil in a large heavy saute/fry pot. Add in the red onion & saute/fry over a low heat till the onion becomes limp & translucent/soft. Add in the garlic & saute/fry briefly. Stir in the pepper strips & sweat them over low heat for 20 to 25 min. Add in the tomatoes & salt & cook another 2 to 3 min. Cold to room temperature.
- Put the mix in a food processor & pulse about 30 times. Don't PUREE. If it seems too moist, add in the breadcrumbs.
- Serve either as an antipasto, or possibly as a main dish with pasta or possibly polenta. Or possibly, add in stock & serve as a soup.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 288g | |
| Recipe makes 3 servings | |
| Calories 229 | |
| Calories from Fat 128 | 56% |
| Total Fat 14.5g | 18% |
| Saturated Fat 2.02g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 275mg | 11% |
| Potassium 513mg | 15% |
| Total Carbs 22.43g | 6% |
| Dietary Fiber 4.2g | 14% |
| Sugars 11.28g | 8% |
| Protein 3.59g | 6% |
