Re: [CH] Bell peppers have their place, too.

• Messages sorted by: [ date ][ thread ][ subject ][ author ]
• Next message: Goslowsky, George: "[CH] Bell peppers"
• Previous message: Byron Bromley: "[CH] seed suppliers"
• Maybe in reply to: Ron Hay: "[CH] Bell peppers have their place, too."
• Next in thread: green56: "Re: [CH] Bell peppers have their place, too."

Yum.  Try a pinch of sugar, reduces the acid from the toms.  Can't beat
fresh basil, and plenty of garlic.  
Hal

Ron Hay wrote:
> 
> We regularly make a wonderful pasta sauce when bell peppers and tomatoes
> are in season. I just sautee a bunch of onions and bell peppers of
> whatever color, sautee until tender, then throw in tomatoes, ad lib, a
> slug of dry vermouth or dry white wine, and basil, just before
> everything is cooked (my dear wife hates crunchy onions). I often throw
> in a slug of good red wine vinegar or balsamic vinegar, just to finish
> the dish, just prior to serving. We serve it with whatever pasta is
> available and a good sprinkling of a good parmesan or pecorino
> romano/tuscarello, and Italian parsley from the garden.
> 
> Ron

• Next message: Goslowsky, George: "[CH] Bell peppers"
• Previous message: Byron Bromley: "[CH] seed suppliers"
• Maybe in reply to: Ron Hay: "[CH] Bell peppers have their place, too."
• Next in thread: green56: "Re: [CH] Bell peppers have their place, too."