2 tablespoons virgin olive oil
1 meduim onion, finely diced
1 garlic clove, minced
3 cups pureed red pepper (about 6 large peppers)
1 tablespoon finely chopped parsley
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
Heat oilve oil in a saucepan over meduim high heat for 2 minutes. Add onion and saute, stirring frequently, until very soft, about 8-9 minutes. Add garlic and cook for one minute or until garlic aroma is pronounced. Add red pepper puree and herbs. Season with salt and pepper. Bring to a simmer, stirring frequently. Then reduce heat to low and partially cover pot to allow steam to escape. Continue cooking for 15 to 20 minutes, stirring frequently.
Makes 2 1/2 cups.