Love On A PlateChef Diana
This sauce is a staple in my home and was created over ten years ago after hosting an Italian exchange student, Maggie and for a short two weeks her family joined our family. During those two short weeks we had the pleasure of having Maggie’s mom cook for us often. She made a dish with bell peppers and much olive oil. I’m sure it was more than that but the essence and body of the dish was some bell peppers. Anyway, it was from her dish that I was inspired to create this very one that I’m sharing with you. It probably has evolved a little since then but not by much. Hope you enjoy this as much as my family has.
1 red bell pepper, julienne
1 orange bell pepper, julienne
1 yellow bell pepper, julienne
1 large yellow onion, julienne
1 Tbs. crushed garlic (or more T/T)
1 oz. cilantro, chopped small
¼ Tsp. each of dry Rosemary and dry Thyme
½ Tsp. dry basil
3 large Roma tomatoes, petite diced
1 large chicken bullion
1 29 oz. tomato puree
1 15 oz. tomato sauce (for a saucier sauce add an additional can)
3 Tbs. Extra Virgin Olive Oil (EVOO)
Fresh cracked black pepper T/T
**Add red pepper flakes To/Taste for a kick**
Heat EVOO in sauce pot, when oil is hot add the peppers, onions, garlic, cilantro and dry herbs. Stir around keeping them from burning. When the peppers and onions start to soften and the mix is fragrant, add tomatoes, bullion and black pepper. **If adding some heat with pepper flakes add now and continue to cook for another minute or two.** When tomatoes begin to soften add the puree and sauce. Mix well and simmer on low-med heat for at least 30 minutes. Serve over spaghetti or your favorite pasta.
This sauce can be made up to a day ahead and reheated through (165 degrees). The flavors will be a little bolder and defined. Family secret, my family looks forward to left-overs the very next day. When we have spaghetti it’s a two nighter.
Chef Diana Cuesta, Love On A Plate