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October 1999 Issue
Rosmarinus officianlis -- Rosemary
by Rossana S. Tarantini
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Roasted Red Pepper and Rosemary Sauce

This sauce is a great accompaniment to fish, meat, poultry or vegetables. It can be made ahead and then reheated. Leave the sprig of rosemary in the sauce until you're ready to serve it, even if you do make it ahead.
  • 4 large red bell peppers
  • 4 tbsp olive oil
  • 4 sprigs fresh rosemary
  • 1 to 1 1/4 cups vegetable stock
  • 1 tsp lemon juice
  • salt and freshly ground black pepper
Preheat the oven to 375F. Halve each pepper and remove the white membrane and seeds. Put the pepper halves on a foil lined baking sheet, pour the oil over them along with a few broken sprigs of rosemary and roast for 30 minutes. When done, cover them and let them cool for about ten minutes, then peel them. Put them in a food processor with any cooking juices and puree till smooth.

Transfer the puree to a sauce pan, add the remaining rosemary, the lemon juice and enough stock to give a pouring consistency and simmer gently for about ten minutes. Check seasonings and serve.

  • Yields: Approximately 1 1/2 cups
  • Preparation Time: 45 minutes, including roasting time
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