Ingredients

The following ingredients have 4 Servings
  • 4 whole roasted red peppers (- 4 fresh red bell peppers to roast or store-bought jarred roasted red peppers)
  • 3/4 cup tomatoes (- canned plum tomatoes, drained and chopped)
  • 1/4 teaspoon maple syrup
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon oregano

Instruction

  • Cut each red bell pepper in half down through the core.
  • Cut out the top core and slice out the raised pithy ridges on the inside of the peppers with a paring knife.
  • Make sure all of the seeds are removed.
  • Lightly oil a baking sheet and place each pepper half cut side down on the baking sheet.
  • Preheat the oven to 450° and place the pan on the top rack. Bake for 25 minutes and let the tops shrivel and blacken.
  • Take them out of the oven and dump into a bowl. Place a plate over the top of the bowl so that the peppers can steam for 20 minutes.
  • Remove the peppers and peel off the skins with your fingers. There you have it. Beautifully roasted peppers.
  • Process in a blender with the tomatoes until coarse or smooth.  My photos show when I just pulsed it all but I go smooth - often. 
  • Put the peppers and the tomatoes into a medium saucepan. Add the maple syrup, black pepper, cayenne pepper and oregano.
  • Simmer over low heat. Cook about 15 minutes or until as thick as you like.