Sweet Pepper Sauce

• • 
    
    
    
    
    
    4
    yellow sweet peppers
  • 1
    medium onion, chopped
  • 3
    cloves garlic, minced
  • 1
    tablespoon olive oil
  • 1
    tablespoon white wine vinegar
  • 1
    teaspoon sugar
  • 1
    teaspoon snipped fresh thyme leaves
  • 1
    teaspoon snipped fresh oregano leaves
  • 1/2
    teaspoon salt
  • 1/4
    teaspoon black pepper
  1.Preheat oven to 425 degrees F. Line a baking sheet with foil. Halve sweet peppers lengthwise. Remove stems, seeds, and veins. Place pepper halves, cut sides down, on prepared baking sheet. Roast 20 to 25 minutes or until lightly charred.

  2.Bring foil up around peppers to enclose. Let stand about 15 minutes or until cool. Loosen edges of the skins with a small sharp knife; gently pull off skins in strips and discard. Place peppers in food processor or blender. Cover; process or blend until smooth.

  3.In large skillet cook onion and garlic in hot olive oil over medium heat 4 minutes or until tender. Stir in pureed peppers, vinegar, sugar, thyme, oregano, salt, and black pepper. Bring to boiling. Reduce heat. Simmer, uncovered, 6 minutes or until thickened. Cool and refrigerate, covered, up to 2 days. Reheat over medium-low, stirring often.