Italian Green Pepper Sandwich

This recipe was inspired by Italian beef sandwiches, which are often served topped with green peppers. I decided to make peppers the starring ingredient in these sandwiches, by simmering them in red wine and tomato paste to bring out the flavor. 

Italian Pepper Sandwich

Serves 4

1 large green pepper, cut into thin strips 

1 small can tomato paste

1/2 cup red wine

4 slices of mozzarella cheese

4 slices of salami (optional)

1 teaspoon sugar

1 tablespoon olive oil

1 teaspoon oregano

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon garlic power

Salt and pepper

1 long baguette, cut into 4 pieces

1. Heat olive oil over medium heat. Saute green pepper for about 5 minutes.

2. Add tomato paste, red wine, sugar, oregano, red pepper, garlic power, salt, and pepper. Bring to a simmer.

3. Cover and cook about 30 minutes, stirring occasionally. 

4. Preheat oven to 350 degrees.

5. Top each piece of baguette with salami, mozzarella, and peppers. Bake in oven for about 5 minutes, or until cheese is melted. 

Gnocchi in a Heirloom Tomato Cream Sauce with Fresh Mozzarella and Basil

This gnocchi tasted as good as a fancy Italian restaurant. It was great to serve for guests, since the sauce can be made in advance and gnocchi take only a few minutes to cook.

Gnocchi in Heirloom Tomato Cream Sauce
Serves 6

About one pound of heirloom tomatoes
2 packages 12 ounce packages of gnocchi
One half a cup of half and half
8 ounces small pearl mozzarella
1/4 of a white onion, diced
1 tablespoon olive oil
Fresh basil
Salt and cracked black pepper

1. Heat olive oil over medium heat in a large pot. Cook onions 5 to 10 minutes, until translucent.
2. Cut larger tomatoes into chunks. Keep smaller tomatoes whole. Add tomatoes to pot.

3. Cook over medium heat for 30 minutes. Using potato masher, mash tomatoes. Scoop about half of tomato mixture into blender and blend until smooth. Leave other half of mixture in pot. Combine pureed tomatoes with pieces of tomatoes.
4. Add half and half to tomato sauce. Add salt and pepper to taste. Cook over low heat 15 minutes more.
5. Meanwhile, cook gnocchi.

6. Combine gnocchi and tomato cream sauce. Right before serving, add fresh mozzarella and top with basil.