Source: dLife

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

Servings

3.0
3 each  large red bell peppers 1.0
1 tsp  olive oil 2.0
2 tbsp  olive oil 1.0
1 each  medium onions 1.5
1 1/2 tsp  dried basil 0.5
0 1/2 tsp  dried marjoram 0.5
0 1/2 tsp  salt 0.5
0 1/2 cup  white wine 0.5
0 1/2 cup  tomato puree 2.0
2 cup  cold water 1.0
1 tbsp  tomato paste 2.5
2 1/2 tsp  Vinegar, white wine, 50 grain 1.0
1 tbsp  Butter, unsalted 2.0
2 tbsp  fresh basil

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.