Roasted Red Pepper Sauce

We had a small foods dinner party last night and I tried to recreate this incredible goat cheese and "red" sauce dip I had a couple of weeks ago at a tapas restaurant in Chicago. I thought it was made from tomatoes and red peppers (the color really tipped me off) but unfortunately I didn't pay enough attention to the subtle flavors....this is a good challenge for me!

Same, this was not, but this was a really good and flavorful and versatile sauce that i will definitely make again! I already have lots of ideas about how to use the leftovers. These ideas include: pasta (this sauce was made to be poured over pasta!), grilled zucchini (I can't wait for spring!), couscous with roasted root vegetables, and over polenta. I also want to try thinning it down with some olive oil and vinegar and trying it as a salad dressing. The only thing I will consider playing around with next time is garlic. I love garlic and think this sauce could handle one or two cloves.

The sauce recipe came from Vegetarian Cooking for Everyone by Deborah Madison with a few minor modifications. The dip and other concoctions and toasted pita chips are my own.

Roasted Red Pepper Sauce
modified from Vegetarian Cooking for Everyone, by Deborah Madison
makes about 2 1/2 cups

3 red bell peppers
2 Tablespoons olive oil
1 onion, minced
3 Tablespoons chopped basil (or 1 1/2 teaspoons dried)
1 teaspoon dried marjoram (or 1 Tablespoon fresh, chopped)
salt
1/2 cup dry white wine
1/4 cup crushed tomatoes
1 Tablespoon tomato paste
2 cups vegetable broth or water
2 to 3 teaspoons white wine vinegar (optional)
1 Tablespoon butter (optional)

Roast peppers in an oven on broil. Watch closely and remove peppers when skin starts to look loose and parts have turned brown. Run peppers under cold water until cool enough to handle and peel the skin off. Then, coarsely chop the peppers.

Place the olive oil, onions and half the herbs in a medium skillet. Place the skillet on the stove and warm pan on med-high heat. When the oil is warm, add the peppers and 1/2 teaspoon salt and cook until the onion is soft, about 10 minutes. Add the wine and cook until its syrupy (about 5 minutes), then add the tomatoes, tomato paste and broth. Simmer, covered. for 25 minutes.

Puree the sauce in a food processor (or blender).

This can all be done ahead. At least a few hours ahead of time, but I am guessing it's more like up to a few days ahead of time. I'll let you know as I use the leftovers this week.

The recipe then says: Season to taste with vinegar and butter. Reheat before serving and stir in the remaining herbs at the last minute. I forgot to do both of those steps! But I will try them next time :)

I set the sauce aside and went about making other dishes for dinner. Then about 30 minutes before the guests arrived, I put the sauce in a 6-inch round oven proof dish and placed slices of goat cheese on the top. I baked the sauce in the oven at 350F for about 20 minutes, until the cheese melted slightly and the sauce was bubbling.

In the meantime, I made pita chips. Cut each pita into approximately 8 wedges. Lightly brush them with olive oil and salt (this is optional). Bake in the oven at 350F for 3-4 minutes, then flip the pita chips and bake for another 3-4 minutes or until they are toasted and crunchy.