Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: quarter and clean pith from red peppers. spray skin side with olive oil mist. roast peppers under broiler 15-20 minutes, turning occasionally until skins are black. put peppers in a paper bag until cool. peel skins, (do not wash peppers) and put in a bowl. add smashed garlic clove, oil and vinegar. salt and pepper to taste. cover and let marinate at room temperature for 2 hours. these can be made and stored in the fridge for a week. if the the oil creates a covering, simply microwave for 30 seconds. best served at room temperature.

Target recipe: first, trim 4 peppers, discard the seeds, and cut them into flat pieces. broil the pepper, skin side up, until the skin blisters. now, cool the pieces in a plastic bag. remove the skin and chop. (you can use 4-6 roasted red peppers from a jar to save yourself a lot of trouble for the same result.) sauté 1/2 cup diced sweet onion in a little olive oil. add a can of diced tomatoes with the juice, the peppers, and 4 cups of broth. cook for 5 minutes. whiz half the mixture in a blender, then return it to the original pan. or use a stick blender and whirl the whole pot around to your desired consistency. i like smooth. season with a dash of salt and pepper, and a little balsamic vinegar.