Italian Salsa Rossa (Tomato And Bell Pepper Sauce For Boiled Meats) Recipe

• 0.7 ounces (20g) white or country bread (about 1 slice), crusts discarded and bread diced
• 2 tablespoons plus 1 teaspoon (35ml) white wine vinegar
• 1 large red bell pepper (about 8 3/4 ounces; 250g)
• 3 tablespoons (45ml) extra-virgin olive oil, divided
• 1 medium carrot (2 ounces; 60g), minced
• 3 medium cloves garlic, minced
• 1 (14-ounce; 395g) can whole peeled tomatoes with their juices
• 1 ounce (30g) freshly grated Parmigiano-Reggiano or Grana Padano
• Kosher salt and freshly ground black pepper

1. In a small bowl, combine bread with vinegar, tossing until bread is completely soaked. Set panade aside.
2. Set the whole bell pepper directly over the flame of a gas burner or under an oven's broiler and cook, turning, until skin is charred all over. Transfer to a small heatproof bowl and cover with plastic wrap. Let stand 5 minutes.
3. Using paper towels, rub off and discard charred skin from the bell pepper. Remove stem and seeds. Roughly chop pepper flesh.
4. In a small saucepan, heat 1 tablespoon (15ml) olive oil over medium heat until shimmering. Add carrot and garlic and cook, stirring, until softened but not browned, about 5 minutes. Add tomato to saucepan along with the bell pepper flesh and bring to a simmer, then cook for 2 minutes. Remove from heat.
5. Using an immersion blender or countertop blender, puree tomato-pepper mixture, panade, cheese, and the remaining 2 tablespoons (30ml) olive oil until smooth. Season with salt and pepper.
6. The salsa can be refrigerated in an airtight container for up to 5 days. Serve at room temperature.

white, white wine vinegar, red bell pepper, extravirgin olive oil, carrot, garlic, tomatoes, kosher salt

Taken from www.seriouseats.com/recipes/2018/01/italian-salsa-rossa-tomato-and-bell-pepper-sauce-for-boiled-meats.html (may not work)