Tuesday, August 18, 2009
Roasted Red Pepper and Sun-Dried Tomato Spread
From the kitchen of One Perfect Bite... Prepare yourselves. Memories of gnarled and ancient trees whose boughs are bent with gold and hillsides flaming in the glow of a setting Tuscan sun are about to be unleashed. Some call it a spread or dip. Others call it a sauce. Whatever you call it, this dish is so good that it's hard to grasp it can be made from a handful of ingredients in so little time. Strange, maybe, but undeniably true. Well-drained, oil-packed sun-dried tomatoes and roasted red peppers are thrown into a blender and spun to a puree that is thinned with a bit of olive oil and flavored with garlic and pepper flakes. That's it. It's served with flatbread or with pasta. Si mangia bene. Here's the recipe.
Roasted Red Pepper and Sun-Dried Tomato Spread...from the kitchen of One Perfect Bite
1 cup well-drained, coarsely chopped, roasted red bell peppers from a jar
3 tablespoons olive oil
1 large clove garlic, minced
1/2 teaspoon dried basil
1/4 to 1/2 teaspoons red pepper flakes
1 cup well-drained sun-dried tomatoes packed in olive oil and herbs
1) Combine peppers,oliveoil,garlic, basil,red pepper flakes and tomatoes in the jar of a blender or food processor. Pulse or process until desired consistency is reached.
2) Transfer to a serving bowl and serve with flatbread or toss with hot pasta. Yield: 6 to 8 servings.