A wonderful recipe from Bobby Flay's Boy Meets Grill cookbook...smoky-sweet and spicy.
For the sauce:
Heat the oil in a saucepan over medium-high heat, add the onion and cook, stirring until soft, about 5 minutes; do not brown. Add the garlic and pepper flakes and cook for 1 minute. Ad the remaining ingredients, season to taste with salt and pepper, and simmer until thickened, 35-40 minutes. The sauce can be made 2 days in advance, cooled, covered and kept refrigerated.
For the salad:
Whisk together the vinegar and garlic in a medium bowl. Gradually whisk in the olive oil and season to taste with salt and pepper. Add the pepppers, tomatoes, parsley and stir to combine. Taste for salt and pepper and set aside at room temperature. The salad can be made a few hours in advance, covered, and kept refrigerated. Bring to room temperature before serving.
3 T. olive oil
1 Spanish onion, finely chopped
4 cloves garlic, finely chopped
1 T. hot red pepper flakes
3 Cups canned plum tomatoes, pureed
1 cup dark brown sugar
2 T. tomato paste
2 T. honey
2 T. chopped fresh flat-leaf parsley leaves
2 T. chopped fresh basil leaves
1 T. chopped fresh oregano leaves
Salt and freshly gound black pepper
1/4 cup red wine vinegar
1 clove garlic, finely chopped
1/2 cup olive oil
Salt and freshly ground black pepper
8 oz. cherry peppers,unpeeled or 1 large red bell pepper, roasted, peeled, seeded and diced
1 cup cherry or grape tomatoes, cut in half
1/4 cup chopped fresh flat-leaf parsley leaves