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. ---------------------------------------------------------------------------
Nutrition
Ingredients
