Serves: 6
Total Calories: 63

4 large red bell peppers, chopped
1 cup peeled, seeded, and chopped fresh tomato
1 medium onion, chopped
2 tablespoons olive oil
1 tablespoon wine vinegar
1 teaspoon sugar
pinch of crushed red pepper
pinch of ground cinnamon

1 In a large pot, combine all of the ingredients. Cover the pot and cook over low heat. Bring to a simmer. (Watch carefully that it does not scorch. Add a little water if there is not enough liquid.) Cook 1 hour, stirring occasionally, until the peppers are very tender.

2 Let cool slightly. Pass the ingredients through a food mill or process until smooth in a blender or food processor. Taste for seasoning. Transfer the sauce to tightly sealed containers and refrigerate up to 1 week or freeze up to three months. Serve at room temperature.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 63
Calories from Fat: 40

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* Sauces
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Bologna-Style Ragù
Butter and Sage Sauce
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Duck Ragù
Fake Meat Sauce
Fontina Cheese Sauce
Fresh Tomato Sauce
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Neapolitan Ragù
Olive Oil Mayonnaise
Olive Sauce
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Parsley and Egg Sauce
Pink Sauce
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Porcini and Meat Ragù
Pork Ragù with Fresh Herbs
Rabbit or Chicken Ragù
Red Pepper and Tomato Sauce
Roasted Tomato Sauce
Sausage Ragù
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Sun-Dried Tomato Sauce
Tomato Sauce with Onion
Tomato Sauce, Sicilian Style
Tomato Sauce, Tuscan Style
Truffled Meat Ragù
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