There are a-mannnnny traditions we keep a-gooooin’ in this family. The negotiables: Homemade Soppressata and Salami – although by far my absolute fav, this isn’t an every year thing for us as I wish it would be. Homemade wine – my fav part as a kid was jumping on the grapes which, let’s be honest, would probably still be my favourite part if we made homemade vino today. Smashed Calabrese olives – if you don’t know what that means and you’re an olive lover, do yourself a favour and find out immediately.
Then you have the non-negotiables: Fresh Tomato Sauce cause are you even Italian if you don’t have a cantina full of this stuff?! Homemade Sun Dried Tomatoes. And these guys – Homemade Roasted Red Peppers – both absolute delicious classics and earn a spot in the cantina or fridge every. single. year.
I ain’t gonna make this into a formal recipe or anything because, pictures. And besides, would you just look at my almost 99 year old Nonno still slaying the peeling game?! If that ain’t inspo to keep family traditions alive then you probably need better family traditions.
HOW WE DO THE ROASTED RED PEPPERS
Et Voila! A half days work to have unlimited access to Roasted Red Peppers?! Yes, please.
To Assemble When Ready to Use:
Remove bags from the freezer as you need them. Thaw in a bowl on the counter or in the fridge. Once thawed, squeeze out any water and add to a bowl. Using your hands or a fork, “rip” the peppers into smaller strings/pieces. Add salt to taste, lots of minced garlic and cover in Olive Oil. Transfer to a jar or keep in a container with a tight fitting lid in the fridge to use as desired.
PRO TIP: They’re the besssssst in sandwhiches or on pizza. But we mostly just devour ’em on their own with crackers with absolutely 0 regrets.