Sunday, March 21st, 2010 | posted by wendy
This sweet pepper sauce is a wonderful addition to Cioppino.
2 T olive oil
1 medium red bell pepper (stemmed seeded and chopped)
1 medium green bell pepper (stemmed seeded and chopped)
1 medium onion (chopped)
2 cloves garlic (minced)
2 T minced fresh basil leaves
1 tsp. dried oregano
1 can (28 oz.) whole tomatoes in juice (coarsely chopped)
1 bottle (8 oz.) clam juice or Monahan’s fish stock
1 T tomato paste
1 cup dry red wine (such as Merlot)
Heat olive oil in large skillet over medium heat. Add peppers, onion and garlic and sauté until soft, about 10 minutes. Add herbs, tomatoes and their liquid, tomato paste, clam/fish stock and the wine. Reduce heat and simmer, uncovered, for 1 hour, stirring occasionally. Keep warm.