I spent an hour or so making roasted red peppers this past weekend. I cut them in 1/2, cored them, smashed the flat with a pototo masher and roasted/blacked them in my toaster oven at about 400. It worked great! Store in sterilized jars covered with olive oil. You can actually freeze the jars until you are ready to use them. I also added a garlic clove to each jar, yum! I used some in our pasta last night and I will be adding some to some GF Focaccia bread I will be making this week.
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