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Italian Red Pepper and Tomato Condiment Recipe

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This recipe for Italian Red Pepper and Tomato Condiment, by , is from Our Family Recipes Made From Love and Memories Around the Kitchen Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Grandmother Angela

Category:
Category:

Ingredients:  
Ingredients:  
6 red peppers
2/3 cup oil
1 1/2 tsp. salt
14 oz. can crushed tomatoes
6 garlic cloves, chopped
5 fresh basil leaves, chopped
1 tsp. sugar
1 tbsp. wine vinegar
2 tsp. dried oregano
crushed red pepper (optional)

1-quart Mason jar with lid

Directions:
Directions:
Wash peppers and dry thoroughly. Remove seeds and ribs and cut into 3/4-inch slices. In a stock pot, add the cut peppers, oil and salt. Stir to coat the peppers with oil. Cook for about 20 minutes on low heat. Add the tomatoes, garlic, basil, sugar, vinegar and oregano. Stir often, so tomato mixture does not stick to the bottom of the pot. When tender, ladle the peppers into a sterilized 1-quart Mason jar and screw the lid on. Let stand until it reaches room temperature. Store in the refrigerator. (Or immediately make pepper sandwiches on Italian bread, or as a topping for sausage, beef or meatball sandwiches.)

Personal Notes:
Personal Notes:
This recipe is from Italy and is very old. When the pepper harvest was ready, the women in the village would make this condiment in very large batches. Every meatless Friday, they would mix their preserved peppers with eggs to make a "pepper and egg" sandwich. It is so delicious that you can just about put it on anything!

 

 

 

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