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A rustic pepper dish with many uses from the kitchens of  chrismukkah

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...This takes a good bit of time to make, BUT, I can guarantee you that its totally worth it!

Ingredients:

3 large red peppers (or the Italian sweets I have here - http://www.furaffinity.net/view/11831195/)
2 - 3 green peppers (still have some growing in the greenhouse)
2 whole shallots, peeled
1 can whole roma tomatoes
1 heaping tablespoon chopped garlic
(if I had the whole bulb instead, trust me, I would use it)
2 whole bay leaves
1/2 tsp. sugar
salt and pepper to taste
1/4 cup white wine (optional, but it adds a nice touch)
1 tsp. red pepper flakes
6 oil-cured Moroccan olives, finely chopped
2-3 tablespoons extra virgin olive oil

So to make:

First you need to get your oven going at 375 F, and prep by slicing open the peppers (you would cut them lengthwise - I also saved the seeds), then peeling the dry skin off from the shallots.

Get a large baking tray and a sheet of tin foil to cover over it - then place the cut peppers on it, along with the whole shallots (just place them between the peppers and they wont roll off on you :P)

Coat them with the 2 - 3 tablespoons oil, then season with salt and pepper - if you have the chopped garlic from the jar as I do, just sprinkle it all over!
(If its the bulb, you're better off roasting it in a separate 'packet' of tin foil instead) - I also took the precaution of covering it with more foil, so that way it wouldnt splatter all over the place!

In the meantime - Get a large pot, open up that can of tomatoes and put that on the lowest simmer possible. Add in the wine, chopped olives and cover so that way it doesn't lose any liquid...yet!

Once the peppers/onions/garlic have finished roasting in the oven for a good 40 minutes, let them cool and then you can just use a spoon to cut them and THEN, you can ALSO put them in your food processor to blend the peppers, shallot and garlic all together...and DON'T throw out that incredibly delicious oil either! And if it happens to be a bit burnt, that's a good thing - that will add a bit more sweetness.

Then just put mix the pepper puree with the tomato mixture, add in the bay leaves and then simmer on low for a good 30 minutes, uncovered - so that way the sauce has a chance to cook down, and really starts to thicken.

Once that's done, just pour it in your favorite serving dish and serve - and you can use this in just about anything - crostini for tapas, Tuscan chicken wings, steak, and even fish (though if its the milder white fish, I would say, less is more.)

Sooooooooooooo good folks ! *nom nom nom*

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