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1
saute carrot, celery, onion, garlic& fennel in oil 5 minutes.
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2
Add broth, cover& heat on medium until veggies are soft.
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3
Uncover, reduce heat& simmer 20 minutes.
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4
Put peppers and sauted veggies in food processor, using steel blade.
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5
Process til smooth.
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6
Adjust seasoning and serve over pasta.
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7
TO ROAST THE PEPPERS: Cut peppers in half, remove seeds and place them cut-side-down on a baking sheet that has been covered with foil and sprayed well w.
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8
PAM BROIL 3 inches from heat for about 12 minutes.
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9
The skin on the peppers will turn black.
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10
Remove from oven and seal in a ziplock bag for 15 minutes, or until cool enough to handle.
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11
Peel off skin--it will come off easily.
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12
**ido large quantities of these when they are in season and cheap.
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13
they freeze quite well and doing them in advance cuts short the prep time for the next batch of sauce.
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14
I sometimes freeze the completed sauce, too--good results as well.
