Source: dLife

Red pepper and tomato sauce with plenty of herbs and spices.

Servings

3 large red bell peppers
1 tsp olive oil
2 tbsp olive oil
1 medium onions , minced
1.5 tsp dried basil
0.5 tsp dried marjoram
0.5 tsp salt
0.5 cup white wine
0.5 cup tomato puree
2 cup cold water
1 tbsp tomato paste
2.5 tsp Vinegar, white wine, 50 grain
1 tbsp Butter, unsalted
2 tbsp fresh basil , chopped

1 Preheat broiler to 400 degree F. Cut peppers in half lengthwise, remove seeds and press open to flatten. Brush skins with 1 tsp olive oil. Place peppers skin side up in broiler until lightly charred, about 10 minutes. Remove, stacking on top of each other to create steam. Let stand 10 minutes, then remove as much charred skin as possible. (Don't rinse peppers under water or you'll lose much of their flavor.) Slice into strips.
2 Heat 2 tablespoons olive oil in a skillet. Saute peppers, onion, basil, marjoram, and salt for 5 minutes, stirring frequently. Add wine and cook until mixture is reduced to a sauce. Add tomato puree, water and tomato paste. Turn heat to low and simmer for 25 minutes. Puree thoroughly in a food processor, then pass through a food mill if possible. Return to skillet and cook at a low simmer. Season to taste with vinegar. Stir in butter and basil. Serve warm.