This smooth puree of sweet red peppers is great on steamed vegetables and over grains;  it can also be used to add flavor and color to soups, salad dressings or other sauces (think pasta). It freezes well. Yellow, orange, purple peppers, or a combination, can also be used.

1 T olive oil
1 small onion, chopped
3 medium-size red bell peppers, seeded and chopped
1/4 c water
salt and pepper, to taste

1. Heat the oil in a large skillet over medium heat. Add the onion and bell peppers, cover, and cook, stirring a few times, until softened, about 5 minutes. Add the water, season with salt and pepper, reduce the heat, and cook until the vegetables are very soft, about 15 minutes longer. Stir occasionally, adding water by the tablespoon if the mixture is getting dry.

2. Transfer the cooked vegetables to a food processor or blender and process until smooth.

3. Push the mixture through a fine-mesh sieve into a small saucepan. Or not. Just scrape puree into the small saucepan. Heat through on low. Use immediately or allow to cool and store in a tightly covered container. Gently reheat before using.