We recommended pairing Frescobaldi Remole wine with this Roasted Red Pepper Sauce recipe.
Makes 2 cups
4 large red peppers, washed
2 tbsp tomato paste
1 1/4 cup vegetable broth
1/2 cup chopped onion
2 cloves garlic, minced
Preheat oven to 425 F. Roast peppers in a shallow roasting pan for 20 minutes, turn often after each side is browned or blistered. Allow to cool in a bowl, save any collected juices. Remove the skin, stem and seeds from each pepper.
In a small skillet saut? garlic and onion about 5 minutes, until softened and translucent. Combine all ingredients and collected juices in a blender. Puree until well mixed, add more broth 1/4 cup at a time, if needed. Heat sauce in a small saucepan. Serve warm.
Serve with Spinach Walnut Cakes.