8 red peppers
4 tbsp. butter
6 med. green onions or 1 lg. onion, finely chopped
2 (28 oz.) cans of Italian plum tomatoes
2 c. dry red wine
2 c. tomato juice

Preheat broiler. Arrange peppers on broiler pan. Roast, turning until blackened on all sides. Transfer to a plastic bag and steam 10 minutes. Peel peppers, discard seeds and veins. Puree 6 peppers. Slice remaining 2 peppers into fine julienne, reserve for garnish. Melt butter in large saucepan. Add onions and saute 5 minutes. Puree tomatoes (and liquid) in processor. Add to onions. Blend in wine and pureed peppers. Bring to a boil and simmer 20 minutes. Let cool. Cover and refrigerate several hours before serving. Garnish with reserved red pepper julienne. Serves 8.