Title: Acquasale (Sweet Pepper Sauce)
Categories: Entree Ethnic Pasta
Yield: 3 Servings

3	tb	Olive oil
1		Red onion, finely sliced
1/2		Garlic clove, finely minced
3		Red bell peppers, roasted, - ribs, membranes & seeds - remov
2	md	Tomatoes, seeded & cut into - chunks
1/4	ts	Salt
1/4	c	Fresh breadcrumbs, optional

Warm the olive oil in a large heavy saute pot. Add the red onion & saute over a low heat until the onion becomes limp & translucent. Add the garlic & saute briefly. Stir in the pepper strips & sweat them over low heat for 20 to 25 minutes. Add the tomatoes & salt & cook another 2 to 3 minutes. Cool to room temperature.

Put the mixture in a food processor & pulse about 30 times. DO NOT PUREE. If it seems too moist, add the breadcrumbs.

Serve either as an antipasto, or as a main dish with pasta or polenta. Or, add stock & serve as a soup.

Carol Field, "Italy in Small Bites"

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