Sunday Kitchen Rummage

[jodyrah]

When red peppers are on sale I roast 10 at a time, placing them on some foil under the broiler. Much faster than the stove top for quantity. After steaming in a bag, I peel them over the sink, rinsing my hands, not the peppers. (I heard somewhere rinsing the peppers rinses off flavor). I drizzle them with mild olive oil and press on some garlic. After they marinate a bit, I divide into small baggies and freeze. They are terrific on grilled pizza along with red onion and roasted eggplant. Sauce and reggiano only. So flavorful that the mozzarella gets lost. I also roast poblanos and freeze. Great on top of a grilled steak as well as and cutting prep time for recipes.

[Yvette]

I roast red peppers the same way all the time, just never thought about freezing them. Great idea. I once even threw in some very finely chopped black olives and searved as an antipasto course.

Love poblemos, I usually roast then stuff with something.

[Turbodog]

Like the idea of doing bulk when on sale and saving. Nice, jodyrah.

I love 'em on pizza, or just about anything else.