The molasses is the unseen star here…It blends well with the balsamic and garlic to create a unique taste. This is a sweet pepper ragu more than a traditional marinara type sauce so it is different.Remember always to mix in cooked pasta with the sauce a little at a time in the skillet to get the right amount of pasta in your sauce as opposed to mixing the sauce in the pasta…Recommended pasta would be penne, bow tie or rigatoni…Try it with grilled Italian sausage…
Toss some crumbled feta cheese in at the end for a savory complement.
- 2 large red bell peppers
- 1 pint red cherry tomatoes (large red tomatoes quartered are fine just measure about a 16 oz total either way.)1 large red onion quartered
- 1 large red onion quartered
- 1/4 cup of good extra virgin olive oil
- 1 handful fresh thyme (remove leaves from stem)
- 1 tsp molasses
- 1 tsp balsamic vinegar
- 1/2 cup of vegetable broth
- Extra virgin olive oil
Preheat oven to 450 degrees
Place all ingredients in a large bowl except for peppers. Stir to coat evenly…
Empty contents of bowl on to a parchment paper covered baking sheet…
Place whole bell peppers (stems and all – they will be removed later) on baking sheet with onion and tomatoes.
Place pan in oven and bake for 30 minutes.
Remove and place bell peppers only in a bowl of ice water. Leave for 2 minutes. At the same time let onions and tomatoes cool.
Meanwhile set up food processor or blender.
After 2 minutes, remove peppers from ice water and remove skin…
Heat a wide skillet to medium high heat…
Sauté chopped garlic and thyme in olive oil for 30 seconds then add vegetable puree and stir…
Then simmer on medium low heat…
Add salt and pepper to taste and continue to simmer…
Serve hot with your favorite pasta.
Hillbilly Supper Club 