Herbed Pepper Sauce

2 Large (or a bunch of smaller) Red or Green Peppers - chopped

1 large onion

1 Tablespoon olive oil

1 glove minced garlic

1 cup defatted chicken stock (or vegetable stock)

1 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon dried savory

In a large no-stick frying pan, over medium heat, cook the peppers and onions in the oil for 10 minutes, or until soft and lightly browned.  Add the garlic, and stir for 1 minute.  Add the stock, oregano, basil, and savory and simmer for 10 minutes.  Using a slotted spoon, transfer the vegetables to a blender or food processor.  Add enough of the liquid to facilitate blending.  Puree to desired consistency.

Serve on roasted chicken, pork or pasta - or freeze for use later:  Just cool, then ladle into freezer containers,  leaving 1/2 headspace for expansion, and freeze.  To serve, place frozen sauce in  sauce pan and warm over low heat until simmering (stirring occasionally.  Correct the seasonings.  Or, you can microwave the frozen sauce on high until heated through.

Recipe form: Preserving Summer's Bounty - A Rodale Garden Book