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1
Preheat the oven to 500F.
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2
Line a roasting pan with enough aluminum foil to fold over the top later.
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3
Put the bell peppers in the pan and the pan in the oven.
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4
Roast, turning the peppers about every 10 minutes, until they collapse, about 40 minutes.
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5
Fold the foil over the peppers and allow them to cool.
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6
Working over a bowl, remove the core, skin, and seeds from each of the peppers, reserving some of the liquid.
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7
Put the pepper pulp in a food processor with about 2 tablespoons of the reserved liquid.
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8
Add a large pinch of salt and turn on the machine; drizzle the oil in through the feed tube.
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9
Stop the machine, then taste and add more salt and/or olive oil if necessary.
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10
Store, well covered, in the refrigerator (for several days) or the freezer (up to a month).
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11
Add a couple tablespoons of puree to the cooking liquid of any simmering grainrice, couscous, or quinoa, for example.
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12
Use in place of or with tomatoes in pasta sauce.
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13
For example, saute several vegetables and bind them with the puree during the last minute of cooking.
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14
Fold into omelets or scrambled eggs, with or without cooked vegetables.
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15
Combine with chopped fresh basil, grated Parmigiano-Reggiano, and minced garlic for a pestolike pasta sauce.
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16
Emulsify with fresh lemon juice, salt, and pepper to make a beautiful salad dressing.
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17
Spread on crostini or pizza before baking.
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18
Use as a finishing sauce for roasted eggplant, zucchini, or other vegetables.
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19
Serve as a condiment with grilled or roasted fish, meat, or chicken.
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20
Stir into soups or stews just before serving.
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21
Mash a couple tablespoons of puree, with a little olive oil, minced garlic, and cracked black pepper, into fresh, salty cheeselike feta or goatto make a dip for bread or vegetables.
