Ingredients
- 6 red bell peppers, quartered and seeded
- 6 medium red beef steak tomatoes or heirloom variety, cored and cut into large quarters
- 1/4 cup extra virgin olive oil
- 1 cup medium onion, cut into small dice
- 3 cup cloves garlic, peeled and rough chop
- 1 tablespoon honey
- 3 tablespoon balsamic vinegar
- 3 tablespoon Salt and freshly ground black pepper to taste
- 3 tablespoon Tabasco sauce to taste
- 1/2 cup whipped mascarpone or sour cream
Preparation
Baking Directions:
Preheat oven on broiler.
In a large sauté pan over medium-high heat, heat extra virgin olive oil until slightly smoking.
Add garlic and onion together and cook for 2 minutes until light brown, then add peppers and tomatoes and continue to cook at medium high heat for 5 minutes.
Add honey and balsamic vinegar, salt and pepper.
Remove pan from top of stove and place in the oven on middle shelf with broiler on, and cook for an additional 10 to 12 minutes, or until peppers and tomatoes are soft and have a nice roasted light brown color.
If vegetables are darker or charred, this is OK.
Remove from oven and allow to cool, about 15 to 20 minutes, before blending in food processor.
Puree vegetables with any juices from the pan in 2 batches until smooth.
Once all are pureed, add mascarpone and several dashes of Tabasco sauce to taste.
