Roman Roasted Pepper Sauce

Roman Roasted Pepper Sauce
Recipe type: sauce
  • 1 medium onion, sliced
  • 4 garlic cloves, chopped fine
  • 1 cup extra virgin olive oil
  • 7 anchovy filets
  • 3 to 4 bell peppers, tri color cut into strips
  • 3 green bell peppers, cut into strips
  • 1 cup green olives
  • Juice of one lemon
  • 1 teaspoon oregano
  • ½ cup chopped Italian flat leaf parsley
  • Salt and pepper to taste
  1. Heat half of the oil in a medium heated pan and add the garlic and anchovies. Watch for the garlic to cook but not brown.
  2. Take a wooden spoon and smash the garlic and anchovies until they become a paste.
  3. Add the peppers, olives and onions and sauté until the peppers are just barely tender and the onions are limp.
  4. Let cool for 5 minutes as you mix the remaining oil, lemon juice, oregano, salt and pepper and parsley in a bowl to form a dressing.
  5. Pour over the pepper mixture and let cool. This is best if kept under refrigeration for at least one day to let flavors meld.
  6. When ready, this mix can be put on pizzas after the oven or tossed with pasta anytime. I’ve even taken an immersion blender and mixed this up to make a pizza sauce. Exquisite!