Puree of Roasted Red Peppers

Preparation info

  • Makes about

    3 cups

    • Difficulty


Appears in

A Canon of Vegetables

A Canon of Vegetables

By Raymond Sokolov

Published 2007

  • About

These are mild bell peppers, about the size and shape of a fist. In Italy, they are preserved whole or in large pieces, seeded and stemmed. Then, famously, they are served cold with anchovies. The recipe below takes the process a step further, turning cooked peppers into a luscious puree that can be used per se as a glamorous and colorful sauce with grilled meat or diluted with chicken stock to make a remarkable soup.


  • 6 large red bell peppers
  • ½ cup olive oil, approximately
  • Salt


    1. Preheat the oven to 475 degrees. Line a roasting pan with enough aluminium foil to wrap the peppers in. Put the peppers in the pan and set the pan in the oven. Leave the peppers unwrapped while they cook. It will take at least 30 minutes for the peppers to cook completely. They are done when they lose their shape completely. During this time, turn them with a tongs every 15 minutes.
    2. Remove from the oven, wrap with the foil, and let cool. As soon as you can handle them, remove and discard the stems. The skins will peel away easily and should also be discarded along with the seed-bearing cores.
    3. Put the peppers in a food processor. Strain the pepper liquid remaining in the roasting pan (there will be quite a lot of this luscious, thick syrup) to catch any remaining seeds and then add the strained liquid to the peppers. Pour in the olive oil and ½ teaspoon salt. Puree.

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