Roasted Pepper Sauce

• 2 to 2 1/4 pounds 4 large or 6 medium red peppers, roasted or grilled
• 2 tablespoons extra virgin olive oil
• 1 medium onion, finely chopped
• 2 large garlic cloves, minced
• Salt to taste
• 1 fresh basil sprig
• 1/4 teaspoon red chili flakes

1. Peel and seed the roasted or grilled peppers, then dice.
2. Strain any juice left over in the bowl after peeling and seeding, and set aside.
3. Heat the oil over medium heat in a large skillet or wide saucepan.
4. Add the onion.
5. Cook, stirring, until tender, about five minutes.
6. Stir in the garlic and a pinch of salt.
7. Cook, stirring, until mixture is fragrant, 30 seconds to a minute.
8. Stir in the peppers, salt, basil sprig and chili flakes.
9. Pour in the juice that you set aside, and bring to a simmer.
10. Cover and simmer the mixture over medium-low heat for about 15 minutes until the peppers are very tender and the mixture is thick and soft.
11. If there is a lot of liquid in the pan, uncover and turn up the heat.
12. Cook until most of the liquid boils off.
13. Remove the basil sprig, adjust seasonings and remove from the heat.
14. Serve warm or at room temperature.

red peppers, extra virgin olive oil, onion, garlic, salt, basil, red chili flakes

Taken from cooking.nytimes.com/recipes/1013691 (may not work)