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Roasted Red Pepper Sauce


2 small red bell peppers
1 1/2 Tbls tomato paste
1 Tbls olive oil, pref. extra-virgin
2 tsp cider vinegar
Salt and freshly ground black pepper

Place peppers directly over the flame of a gas burner or under a preheated broiler. Roast, turning often, until black all over, about 8-10 min. Set aside to cool. Slip off the skins, cut away the stems, slit the peppers open and remove seeds.

In a food processor, puree the peppers. you should have about 1/2 cup puree. With a rubber spatula, force the puree through a fine strainer set over a small bowl; discard solids. Whisk in tomato paste, oil and vinegar. Season with salt and pepper. The sauce can be made up to three days in advance; store, covered, in the fridge. Serve over hot or room-temp asparagus.

Makes 1/2 cup.




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