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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Coarsely chop the peeled peppers. | 2. Warm the olive oil in a medium skillet with the onion and half the herbs. Add the peppers and 1/2 teaspoons salt and cook over medium heat until the onion is soft, about 10 minutes. Add the wine and cook until it's syrupy, then add the tomato puree, paste, and water. | 3. Simmer, covered, for 25 minutes. | 4. Puree, then pass through a food mill. | 5. Season to tastte with the vinegar and stir in the butter(it rounds the flavors and gives the sauce a silky sheen). | 6. Reheat before serving and stir in the remaining herbs at the last minute. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red bell pepper	3		roasted	-	-	-	-
extra virgin olive oil	2	tablespoons		-	-	-	-
onion	1		minced	64.0	14.944	1.76	0.16
basil	3	tablespoons		1.8285	0.2107	0.2504	0.0509
marjoram	1	tablespoon	chopped	4.607	1.0295	0.2152	0.1197
salt				-	-	-	-
white wine	1/2	cup		-	-	-	-
tomato puree	1/4	cup		23.75	5.6125	1.0312	0.1312
water	2	cups		0.0	0.0	0.0	0.0
white wine vinegar	2 -3	teaspoons		-	-	-	-
butter	1	tablespoon		85.5	3.9285	2.6715	7.2

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