Ingredients

Red Pepper Sauce is traditionally spooned into Mediterranean fish soup and can be added to other soups and stews as well. It also can be used as a sauce for filled pasta such as tortellini and ravioli.

1 large red bell pepper
2 ripe tomatoes, peeled and seeded
2 cloves garlic, unpeeled
2 tablespoons chopped fresh marjoram or oregano
1 slice day-old baguette or other coarse bread
1/4 cup extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Preheat oven to 450 F.

Directions

Place the bell pepper, tomatoes and garlic on a roasting pan and roast for about 5 minutes. Remove from the oven and put the pepper and garlic in a sealed plastic bag for a few minutes to sweat. With your fingertips or a knife, peel away the skins and remove the seeds and ribs from the pepper. Remove the skin from the garlic and the skin and core from the tomatoes.

Place the garlic cloves, marjoram or oregano, and bread in a blender or food processor and process to grind. Add the olive oil and purée. Add the peppers, tomatoes, salt and black pepper and purée until smooth. Makes about 1 cup.