Makes 3 cups
- 12 red bell peppers
- 2 tablespoons macadamia nut oil
- 1/4 cup chopped onion
- 6 garlic cloves, minced
- 1/2 teaspoon anchovy paste (optional)
- 1 cup beef broth
- 1 cup chopped fresh basil
- coarse sea salt and freshly ground black pepper
- Preheat the oven to 500°F.
- Place the bell peppers on a baking sheet and roast, turning them twice, until the skins are completely wrinkled and charred, 30 to 40 minutes.
- Remove the baking sheet from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
- Remove the stem from each pepper and cut them into quarters. Remove the peels and seeds and place the peppers in a food processor, along with any juices that have collected. Discard the
stems, peels, and seeds. Pour 1 tablespoon of the oil over the peppers. Puree the roasted red peppers and set aside.
- Heat the remaining 1 tablespoon oil in a heavy saucepan over medium heat. Add the onion and sauté until translucent, about 3 minutes. Add the garlic and sauté for 1 more minute. Add the
pepper puree and cook until the edges bubble, then decrease the heat and simmer for 10 minutes.
- Add the anchovy paste (which is optional, but it will thicken this sauce nicely).
- Add the beef broth a little at a time so that the sauce isn’t too thin. Simmer for 5 minutes.
- Add the basil, season with salt and pepper, and simmer for at least 15 minutes. You may simmer for longer, depending on how thick you want the sauce.
Note: Use this in place of tomato sauce in any recipe!