Friday, February 28, 2014

Roasted Peppers


I ran to Aldi on Tuesday after picking up my daughter from school. I just had to quick run in and pick up one thing - cream to be used with our dessert crepes that we were having that evening. I didn't even grab a cart, because I was sure that's all I was buying was the cream. WELL, I should have known better! I ran to the refrigerated section, grabbed the cream, and started down the produce aisle towards the checkout, when what did I see?  Multi-colored pepper 3 packs for $1.49 each . . . AND . . . Roma tomatoes for $0.89 for a 20 oz. pack.  SAY WHAT???


I was going to need a cart! So I left my cream with the checkout lady as I proceeded to run outside while scrounging through my purse to find a quarter for the much needed cart. My daughter was waiting for me in the car, and she sees me getting the cart and she's mouthing to me "what is taking you so long?" (Teens - ugh!)

These are two items that I can't pass up when I find a good deal. These treasures were going to become what are usually two staples in many Italian homes - homemade marinara sauce and roasted peppers in oil.

Today, I'm going to show you how I do my roasted peppers in oil. The homemade marinara sauce will be coming soon.

Preheat grill to high heat. Grill peppers, turning occasionally, until all sides have a nice char on them.


  Remove the peppers from the grill and place them into a plastic bag and tie the bag shut. I like to place the bag inside of a glass bowl, in case there is any leakage of the liquid. Let sit until cool (I actually left mine overnight). This is what they will look like when you open up the bag.



Working with your hands, remove the outside skins of the peppers. They should peel off easily.  Then remove the stem portion. Just give it a pull, and try to get as much of the seed ball from the inside with it. Pull the pepper apart, and remove any remaining seeds and membranes with your hands. Place the peppers on a cutting board. I just leave all of the skins, stems and seeds right in the bag., so you can just throw the entire bag away when you're done cleaning them.


You can do so much with roasted peppers, and 6 peppers goes a long way.  Here's what I do:


I'm going to freeze a little bit of each colored pepper without any oil or anything.


Put them in a zip top freezer bag and freeze.  You can use these in any recipes that call for roasted peppers. One of my favorites is this roasted red pepper tapenade recipe. I've made this several times, using my own roasted peppers, and always get rave reviews. So much better than jarred roasted peppers.


Now for the rest of the peppers. Slice them into strips and place them into a glass bowl.


Just like that.


Add chopped garlic, salt, pepper and extra virgin olive oil. I don't even measure, I just eyeball it. If you like a lot of garlic, add some more. If not, put in less.


 Do you remember that basil I told you about in my very first blog post, "Basil, Basil -  Everywhere"? Perfect for this recipe. I pulled that bag out of the freezer, grabbed a handful . . . .


and literally crumbled it directly on top of the peppers! Give it a good stir and they are ready to eat or freeze. They smell so good!


 I decided to freeze about half of them, and the other half I put into a little bowl, for us to eat within the next couple of days.

There are so many things you can do with these peppers.  Here are some of the ways that we enjoy them:

  • On top of white pizza, along with a bit of arugula
  • Pureed and served over pasta (you can even add a little cream if you like)
  • On sandwiches - such as muffaletta's
  • On top of crostini (toasted or grilled bread)
  • Just as they are!


Buon Appetito!


4 comments:

  1. yummy yummy. This is wonderful, and I can't wait for the marinara!

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    1. I'm going to try to get the marinara posted this week Marion! Stay tuned! :)

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  2. This is exactly how my family makes roasted peppers, except we use oregano instead of basil, which is funny because we normally only use oregano in pizza, roasted peppers and pickled eggplant, and basil in almost everything else! I really adore roasted peppers on homemade pizza! You've made me crave them and now I'll have to make some! :)

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    1. Christina - my MIL uses oregano when she makes hers too! My husband and I prefer basil, but at times we'll add a pinch of oregano in addition to the basil. My recipe that is published on Allrecipes has the oregano added. Thanks for stopping by!

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