Recipe: Spanish Tomato and Bell Pepper Sauce

Spanish Tomato & Bell Pepper Sauce:
The amount of orange rind that you add to this simple all purpose sauce really changes its character. Large strips of rind, for example, lift (enhances) the flavors in winter when fresh tomatoes are insipid.
Source: WORLD FOOD SPAIN, by Beverly Leblanc, Thunderbay Press, 2003
Makes about 3 cups

4 tb olive oil
10 garlic cloves
5 oz shallots, chopped
4 large red bell peppers, cored seeded & chopped
2 lbs ripe fresh tomatoes, chopped
2 thin strips fresh ly pared orange rind
pinch of hot red pepper flakes (optional)
salt & pepper

Heat olive oil at med. heat. Add garlic, shallots & bell peppers 7 cook stirring often until they are soft but not brown. Add the tomatoes with the juices, orange rind, hot pepper flakes & salt & pepper & bring to a boil. Reduce the heat to LOW & simmer uncovered for 45 minutes or until the liquid evaporates & the sauce thickens. Puree in a food processor, & use a wooden spoon to press throgh a fine strainer. Taste & adjust seasonings if necessary. Use at once, instead of tomato sauce or cover & chill for up to 3 days. You can also freeze it.