4 green bell peppers
4 garlic cloves
1/4 cup olive oil
1 cup fresh basil leaves
1 cup dry white wine
1/2 cup olive oil
1/4 cup red wine vinegar
5 teaspoons white sugar
1/2 teaspoon dried basil leaves
1 teaspoon dried parsley
1/4 teaspoon honey
1/8 teaspoon salt
PREHEAT oven to 375 degrees F.
PLACE vegetables in a medium bowl. Toast mixture over medium heat for 5 minutes or until tender. Stir in olive oil, basil, wine vinegar, sugar, basil, salt and pepper. Bring to a boil, then reduce heat and simmer, covered, for 40 minutes.
STIR in the tomatoes, lemon juice, oil, vinegar and remaining 1/2 cup basil. Simmer, covered, for 4 hours. Add basil to cook and stir occasionally, but do not break steamer. To serve, slice into oblong serving platters.
Very good and spicy profile. When layered over roasted red peppers & creme brulee, this is an awesome feature & solid base.
⭐ ⭐ ⭐ ⭐ ⭐