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Ingredients
1/4 cup butter
1/4 cup olive oil
1 large onion,
sliced
1 1/4 cups diced green bell pepper
1 1/4 cups diced red bell pepper
1 1/2 cups diced skinned
tomatoes
2 teaspoons oil
3 cloves garlic, minced
5-6 fresh basil leaves or 1 teaspoon
dried basil
1 teaspoon salt
1/4 teaspoon pepper
Directions
To remove skins from tomatoes: Make a
small "X" on tops and bottoms of tomato skins. Place tomatoes in a
vegetable steamer
over low boiling water, covered. Allow to steam
for 5 minutes or until skins begin to loosen. Lift vegetable steamer
and place in sink. One by one, peel off loose skins from tomatoes
under cold running water.
Heat butter and oil in
heavy frying pan until hot. Add onion and sauté over low heat until
lightly browned. Add green and red peppers, tomatoes, oil,
garlic and basil. Bring to a boil. Reduce heat and stir in salt and pepper. Cover and simmer for about 15 minutes or until vegetables are
tender. Pour entire mixture into blender container and blend until smooth. Serve
immediately or store
in covered container in refrigerator for future use. Serve as a
sauce with pork or chicken, such as
Chicken Peperonata. |
