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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peter’s Garlic Oil, add olive oil to a butter melting pot. Remove rough end of garlic cloves and slice each in half lengthwise.  Do not remove skin.  Place them in the pot with oil. Add Tuscany seasoning and red pepper flakes. | 2. Place on medium heat until the olive oil begins to lightly sizzle.  Reduce heat, maintaining a low simmer.  It will take several hours before garlic richly tans and becomes soft and sweet.  You can hasten the process with slightly higher heat but be careful not to burn the garlic. Remove garlic skins when released. | 3. Fully char peppers on all sides.  Start by placing peppers on grill grate top side down followed by bottoms then grill sides.  Be careful not to pierce peppers so all of their wonderful juices are retained.  Place in a tray with sides for additional protection while cooling. | 4. Peel and cut onion in ¼ inch slices. Brush with garlic oil and char both sides on the grill. | 5. When peppers have cooled, remove charred skin over a large bowl to capture juices released. Break peppers in half by hand.  Remove core and seeds.  Don’t be concerned when some fall into the liquid.  Cut peppers in ½ inch strips lengthwise. | 6. Over medium heat with the oil from Pete's garlic oil, finishing cooking onions by sauteing them in a large pot until translucent.  Add tomatoes, a few grinds of black pepper, the remaining pinch of red pepper flakes, vinegar, basil and juices from the pepper.  When mixture begins to boil, lower heat and cover, maintaining a simmer.  In about 15 minutes remove cover and stir in peppers and the pot roasted garlic cloves.  Stir occasionally until much of the liquid is condensed.  Salt to taste.  Cool to room temperature.  You can refrigerate, even overnight until ready to eat.  Serve at room temperature, warm or hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/2	cup		954.72	0.0	0.0	108.0
garlic clove	5			-	-	-	-
tuscany seasoning	1	teaspoon		-	-	-	-
red pepper flake	1	pinch		-	-	-	-
bell pepper	6			-	-	-	-
onion	1			44.0	10.274000000000001	1.21	0.11
tomato	1	can	roasted	62.068999999999996	13.7631	3.2384	0.5397
salt pepper				-	-	-	-
red pepper flake	1	pinch		-	-	-	-
red wine vinegar	2	tablespoons		5.662000000000001	0.0805	0.0119	0.0
basil			chopped	-	-	-	-
kalamata olive			chopped	-	-	-	-
anchovy				-	-	-	-
serving				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.